from Bruce Aidells
3 Aidells Smoked Venison Sausages
3 Aidells Turkey Cranberry Sausages
3/4 cup tomatoes, finely chopped
3 Tbsp. Balsamic of raspberry vinegar
1/3 cup olive oil
2 Tbsp. fresh basil, finely chopped
2 anchovy fillets, finely chopped (optional)
salt and pepper
35 to 40 round slice of toasted baguette
Pan fry sausages for 10 minutes until lightly browned. Combine all other ingredients, except baguette, in a bowl and spoon some over each baguette round, top with 3/4 inch slice of sausage and serve.
Makes 35 to 40 pieces.
Alternatives: use a fruit chutney with smoked venison sausage. (Omit anchovy)
Thai Sausage and Prawn Kebabs
1/2 lb. Aidells Thai Chicken and Turkey Sausage
1/2 lb. large shrimp, shelled
1 medium red onion, cut into 1 inch chunks
1 red pepper cut into 1 inch chunks
1/4 cup Nancy's Dipping Sauce (see recipe)Pan fry sausage for 10 minutes until thoroughly cooked. Remove from pan. Slice the sausage into 1 inch rounds and alternately skewer with red pepper, red onion and shrimp. Broil on each side for 5 minutes or until shrimp are opaque and firm and the vegetables are cooked. Dip into sauce and serve.
Serves 4.
