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Crudites And Grilled Sausage With Sweet And Hot Chutneys

Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

  Vegetables to dip
  = (such as carrot sticks, steamed
  Broccoli florets, jicama, cauliflower)
3 lbs 1362g / 48ozFully cooked sausages
  = (such as bratwurst or kielbasa)
  Sweet Chutney - (see recipe)
  Hot Chutney - (see recipe)

Recipe Instructions

Arrange vegetables around edge of platter. Grill or panfry sausages until brown and heated through. Cut into 1-inch pieces. Arrange sausage pieces in center of platter, placing toothpick in each piece. Serve with chutneys.

This recipe yields 12 servings.

Source:
Bon Appetit, January 1992

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