Crudites And Grilled Sausage With Sweet And Hot Chutneys

Recipe Ingredients

		Vegetables to dip
		= (such as carrot sticks, steamed
		Broccoli florets, jicama, cauliflower)
3 lbs	1362g / 48oz	Fully 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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