Ingredients
8
(8-inch) bamboo skewers
1
lb baby red potatoes, cut into 1-inch pieces
1/2
cup apple cider vinegar
1
tablespoon sugar
1
tablespoon olive oil
1/4
teaspoon salt
1/2
cup ketchup
2
tablespoons gluten-free curry powder
2
tablespoons water
4
links fully cooked gluten-free chicken sausage with apples, cut diagonally into 6 pieces
4
sprigs fresh dill weed, chopped
Preparation
Soak skewers in water.
In 2-quart saucepan, place potatoes; cover with water. Heat to boiling over medium-high heat. Cook 12 to 15 minutes or until potatoes are tender; drain.
Meanwhile, in medium bowl, beat vinegar, sugar, oil and salt with whisk. Toss potatoes with vinegar mixture; set aside. In small bowl, beat ketchup, curry powder and 2 tablespoons water with whisk; set aside.
Spray 10-inch skillet with cooking spray. Cook and stir sausages in skillet over medium-high heat 3 to 5 minutes or until brown. Remove from heat; cool slightly.
Set oven control to broil. Spray large cookie sheet with cooking spray. Thread sausages and potatoes alternately on skewers; place on cookie sheet. Brush with curry mixture. Broil 4 to 6 inches from heat 3 to 4 minutes or until slightly browned. Serve skewers with remaining curry mixture; sprinkle with dill.
