This afternoon in the test kitchen we tested a new recipe – Caprese & Italian Chicken Sausage Rosemary Skewers. We took the Caprese Rosemary Skewers recipe from Karista’s Kitchen (http://karistaskitchen.com/2013/06/25/caprese-rosemary-skewers/) and added our own spin to it by using Italian Chicken sausage! This is a fun and simple to make antipasto that will make a fantastic addition to this year’s Fourth of July!
Ingredients
Cherry Tomatoes, Small Mozzarella Balls, Rosemary Sprigs (the older the sturdier), Basil Leaves (torn into pieces), Olive Oil, Balsamic Vinegar, Sea Salt and Ground Pepper
Let’s Cook!
Bring a skillet of water large enough to immerse the sausages, to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Then, brown the links in a pan with 2 teaspoons of olive oil, over medium heat. When the links have been browned and are fully cooked, remove from heat and place the links over ice (approximately 15 minutes until cool)
While the links cool, remove the needles from the rosemary stalks, leaving the needles at the top end for decoration.
In a medium sized mixing bowl, mix one tablespoon of olive oil with two teaspoons of balsamic vinegar. Then, gently toss the cherry tomatoes, basil, mozzarella balls and Italian Chicken sausage in this mixture.
Using the rosemary stalks as skewers, add the cherry tomatoes, basil, mozzarella balls and Italian Chicken sausage, alternating these ingredients to make a beautiful skewer. When finished, sprinkle the skewers with a little sea salt and pepper.
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