GLUTEN-FREE GERMAN CURRIED SAUSAGE AND POTATO SKEWERS

Gluten-Free German Curried Sausage and Potato Skewers image

Enjoy our "enlightened" take on classic German currywurst with these spunky sausage and potato kabobs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 11

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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:

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.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 6 g, TransFat 0 g