Crudites and Grilled Sausage with Sweet and Hot Chutneys

• Vegetables to dip (such as carrot sticks, steamed broccoli florets, jicama and cauliflower)
• 3 pounds fully cooked sausages (such as bratwurst or kielbasa)
• Sweet Chutney
• Hot Chutney

1. Arrange vegetables around edge of platter.
2. Grill or panfry sausages until brown and heated through.
3. Cut into 1-inch pieces.
4. Arrange sausage pieces in center of platter, placing toothpick in each piece.
5. Serve with chutneys.

vegetables, fully cooked sausages, sweet chutney

Taken from www.epicurious.com/recipes/food/views/crudites-and-grilled-sausage-with-sweet-and-hot-chutneys-4564 (may not work)