Gluten-Free German Curried Sausage and Potato Skewers

 


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

  • Steps

1 Soak skewers in water.

    2 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.

      3 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.

        4 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.

        5 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.

        Comments

        Post a Comment

        Popular posts from this blog

        Curried Lentil and Vegetable Stew

        Image
          Ingredients 2 tablespoons olive oil or butter 1 large onion, chopped (1 cup) 1 tablespoon curry powder 1 1/2 cups Progresso™ chicken broth 2 tablespoons Bisquick™ Gluten Free mix 2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup 1/2 cup apple juice 3 cups 1-inch pieces peeled dark-orange sweet potatoes 1 cup frozen shelled edamame (green) soybeans or frozen sweet peas Steps 1  In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally. 2  Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
        Read more

        One-Pan Curried Chicken Dinner

        Image
          Ingredients 1 tablespoon ghee, coconut oil or olive oil 4 cups cauliflower florets 3 cups carrot sticks 1 red bell pepper, cut into pieces 1 tablespoon chopped fresh gingerroot 4 teaspoons curry powder 2 teaspoons salt 6 skin-on bone-in chicken thighs 2 cups chopped green onions 1 cup coarsely chopped fresh cilantro Steps 1  Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil. 2  Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss. 3  Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables. 4  Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). 5  Just before serving, sprinkle chicken and veget...
        Read more

        Curried Vegetable Stuffed Portabellas

        Image
          Ingredients 4 large (4 to 5 inches) portabella mushroom caps, stems removed 1 box (9 oz) frozen chopped spinach 1 teaspoon vegetable oil 1/4 cup chopped onion 1 1/4 cups vegetable broth 1 teaspoon curry powder 1/4 teaspoon salt 1 cup uncooked instant brown rice 1/4 cup shredded carrot 1/4 cup plain yogurt, if desired Sliced green onion, if desired Steps 1  Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up. 2  Meanwhile, cook spinach as directed on box. Squeeze to drain well. 3  In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to me...
        Read more