Sausage Skewers with Remoulade Sauce
Prep Time
Serves
Cooking Mode
Remoulade Sauce:
¼ cup mayonnaise
¼ cup sour cream
1 tbsp drained capers
1 tbsp chopped fresh chives
1 tbsp Dijon mustard
1 tsp lemon juice
pepper to taste
Sausage Skewers:
4 hot or mild Italian sausages
1 can artichoke hearts (14 oz), drained, quartered lengthwise
12 cherry tomatoes
wooden skewers, soaked
Remoulade Sauce:
¼ cup mayonnaise
¼ cup sour cream
1 tbsp drained capers
1 tbsp chopped fresh chives
1 tbsp Dijon mustard
1 tsp lemon juice
pepper to taste
Sausage Skewers:
4 hot or mild Italian sausages
1 can artichoke hearts (14 oz), drained, quartered lengthwise
12 cherry tomatoes
wooden skewers, soaked
Directions
1To prepare skewers, pierce sausages in a few places. Cook in a large pot of boiling water for 10 min. or until cooked through. Drain, cool and cut into 1 in. (2.5 cm) pieces.
2Meanwhile, to make the remoulade sauce, combine mayonnaise, sour cream, capers, chives, mustard and lemon juice in a small bowl. Cover and refrigerate until ready to serve.
3Alternate threading sausage pieces with sliced artichoke hearts and tomatoes on wooden skewers.
4Grill on medium-high for 8 to 10 min., turning occasionally, until sausage is browned on all sides. Serve skewers with remoulade sauce, green salad and roast potatoes.
Disclaimer
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Personal Note
Personal Note
