• Ingredients: 35
  • Serves: 12

Crudites and grilled sausage with sweet and hot chutneys with vegetables to dip, fully cooked sausages, sweet chutney, hot chutney.


  • Vegetables to dip
  • 3 lb. fully cooked sausages
  • Sweet Chutney
  • Hot Chutney

For the dip:

  • *available at Hispanic markets and some specialty foods shops

For spread

For filling

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Arrange vegetables around edge of platter. Grill or panfry sausages until brown and heated through.

    For this step you will need

  2. Step 2 Cut into 1-inch pieces. Arrange sausage pieces in center of platter, placing toothpick in each piece.