Autumnal Appetizer Sausage Satays
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Be sure not to overcook the sweet potatoes or they will fall right off the skewers as they cook. You want them just “al dente.” Serve any excess glaze as a dipping sauce.
1 cup white wine vinegar
3/4 cup sugar
1/2 cup apple juice
1 tablespoon apple jelly
4 ounces ALL NATURAL* CHICKEN & APPLE SMOKED CHICKEN SAUSAGE, each cut into 6 pieces (24 total pieces)
12 ounces bite size pieces Granny Smith apple
12 ounces bite size pieces cooked sweet potato
finely chopped toasted walnuts and chopped parsley, for garnish
12 wooden skewers soaked in water for 30 minutes
In a small saucepan combine vinegar, sugar, apple juice and apple jelly. Bring to a boil, lower the heat and simmer till the sauce is reduced to 1/2 cup and has a syrupy consistency.
While the sauce cooks, thread the sausage pieces, apple and sweet potato alternately on the skewers.
Broil or grill the satays 6 inches from the heat source 4-6 minutes turning and basting with the glaze to evenly coat. Brush with the glaze again and sprinkle on the nuts and parsley.