Chicken-apple sausage brochettes with fresh mango relish
- 4 chicken-apple sausages, sliced 1/2-inch thick (if fresh, parboil first)
- 1 large red onion, peeled and cut into 1/2-inch chunks
- 1 large red bell pepper, seeded and de-stemmed, cut into 1/2-inch pieces
- salad oil
- salt and pepper
- Fresh Mango Relish
- cilantro sprigs for garnish, if desired
- hot cooked basmati rice
Prepare your grill an hour or so before cooking brochettes. Place pieces of sausage, onion and peppers in an attractive manner onto 6 thick skewers. Lightly brush vegetables with a little salad oil and then sprinkle a little salt and pepper over all the brochettes. Set brochettes aside for a few minutes while grill heats up. When grill is medium-hot place brochettes on it, turn occasionally, and grill until vegetables are tender and sausages are heated through. This takes approximately 10-12 minutes. Place hot, cooked brochettes over basmati rice, ladle a spoonful or two of Fresh Mango Relish over the top, and garnish with cilantro sprigs. Serve immediately. Makes 6 servings.
Fresh Mango Relish
- 1 cup diced mango (skin and pit removed)
- 1 small clove garlic, minced
- 1 tbsp. fresh orange juice
- 1 tbsp. seasoned rice wine vinegar
- 1 tbsp. curry mustard or 1 tsp. curry powder
- (call 800-966-9365 to order WVM Curry Mustard)
- 1/4 cup scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- salt and pepper, to taste
Combine the above ingredients and mix well. Correct for salt and pepper. Set relish aside for up to two hours or else place in an airtight container for up to one day. This relish is best prepared the day it is to be used; flavors really change if kept much longer. Makes approximately 1 1/2 cups relish.
