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Gluten-Free German Curried Sausage and Potato Skewers
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Prep Time:
45 minutes
Total Time:
45 minutes
German currywurst-inspired sausage and potato kabobs for a flavorful twist on a classic favorite.
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
Instructions:
  • Submerge skewers in refreshing water for ideal grilling results.
  • In a 2-quart saucepan, add the potatoes and cover them with water. Bring to a boil over medium-high heat and cook for 12 to 15 minutes until the potatoes are tender. Drain them before proceeding.
  • In a medium bowl, whisk together vinegar, sugar, oil, and salt. Toss the potatoes in the vinegar mixture and set aside. In a small bowl, whisk together ketchup, curry powder, and 2 tablespoons of water; set aside.
  • Spritz a 10-inch skillet with cooking spray. Sauté and stir sausages in the skillet over medium-high heat for 3 to 5 minutes until golden brown. Take off the heat and let it cool for a bit.
  • Preheat broil setting on your oven. Grease a large cookie sheet with cooking spray. Alternate threading sausages and potatoes onto skewers, then lay them on the cookie sheet. Brush with curry mixture. Broil 4 to 6 inches away from the heat for 3 to 4 minutes until slightly browned. Serve skewers with the rest of the curry mixture and sprinkle with dill.

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