September 2011 Issue
Labor Day Cookout
Fire up the grill and try these Antipasto Sausage Skewers, a favorite from an annual Put-in-Bay family reunion.
Antipasto Sausage Skewers
Recipe courtesy of Barb Leitch
Makes about 24 skewers
12 ounces fully cooked Italian sausage, cut into one-inch pieces
1/2 cup fresh basil leaves
1 12-ounce jar roasted red peppers, drained, rinsed, cut into one-inch pieces
2/3 cup sundried tomatoes
1 14-ounce can artichoke hearts, drained, and sliced
Cook sausage over medium heat until browned and cooked through. To assemble, thread basil onto wooden skewer and add one piece each of roasted red pepper, sundried tomato, artichoke and sausage.