Antipasto Sausage Skewers

This is a great appetizer option with an Mediterranean or Italian theme. This recipe was inspired by a Food Network recipe but I had to add some cheese to the mix.

Antipasto Sausage Skewers
  • Cooking spray
  • 12 oz fully cooked Italian-style poultry sausage, cut into 1-inch pieces
  • ½ cup lightly packed fresh basil
  • 8 oz mozzarella cheese cut into thin small bit size pieces, about the diameter of the sausage
  • 1 12-oz jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
  • ⅔ cup sun-dried tomatoes, cut into 1-inch pieces if large
  • 1 14-ounce can artichoke hearts, drained and quartered
  1. Heat a nonstick skillet over medium heat; mist with cooking spray.
  2. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
  3. Thread 1 small or ½ large basil leaf onto a small wooden skewer.
  4. Add a piece of roasted red pepper, sun-dried tomato, mozzarella slice, artichoke, and sausage, arranging them on the skewer so that it can stand up on the sausage end.
  5. Repeat with the remaining ingredients to make about two-dozen skewers.


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