Sunday, December 6, 2015

{Christmas Party Favorites} Italian Sausage Skewers

Turn on those Christmas carols. It's time to deck the halls, string the lights, and shop till you drop. It's time for Christmas and all that it brings. While this is a joyous season, it is also a busy season. There's decorating, shopping, wrapping, recitals, concerts, parades, and it definitely wouldn't be Christmas without all the Christmas parties. Odds are you are either hosting a Christmas party or attending one and it is crucial to have a few good, and EASY, recipes up our sleeve.

That's where these Italian Sausage Skewers come in. They are TASTY and DELICIOUS. They are also QUICK, EASY, PRETTY, and FESTIVE with their RED AND GREEN color. As if that's not enough they are also HEALTHY and can be MADE AHEAD! Can I go on...they are also on skewers, which everyone loves so they are therefore EASY TO EAT and perfect for serving with cocktails or mocktails.

The only cooking required is cooking a few links of Italian sausage in a skillet. The rest is a matter of assembling. For ease I bought my grape tomatoes and Kalamata olives from the antipasto section of my local supermarket. This way I was able to buy marinated grape tomatoes and marinated olives to amp up the flavor. I was also able buy the exact quantity needed, which is always helpful to reduce waste. While there I also picked up some marinated bocconcini (small balls of mozzarella cheese). You could take this opportunity to see what your local deli has to offer. This is a great, and easy way, to round out your appetizer and offer a few different options.

These sausage skewers are so good! The sausage is savory and flavorful, the tomatoes are juicy, the basil gives it a fresh pop, and the olives provide a briny saltiness that bring it all together.  One or two of these is a very satisfying and hearty little snack. These are great served warm, but are also just as good served room temperature, which is fabulous since you want your party to go on for hours.

Italian Sausage Skewers
Adapted from The Food You Crave
by Ellie Krieger
Makes 24 skewers

8 ounces Italian-style poultry sausage
8 large fresh basil leaves
12 pitted kalamata olives, cut in half
24 grape tomatoes
Twenty-four 6-inch wooden skewers
 Optional: Any greens to garnish the plate

Cook the sausage according to package directions and cut into 1-inch-thick rounds. (I got 8 slices from each sausage link). Cut the basil leaves lengthwise into thirds.  (Of course, size of your basil will matter here. My suggestion is to use however much you like. My store was out of basil so I used mini arugula leaves.)

Work an olive half about one-third of the way down onto a skewer. Then add one strip of basil, folding so it fits nicely on the skewer. Follow with one tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end. Repeat with the remaining skewers and ingredients. These skewers may be prepared several hours in advance and stored in the refrigerator. Allow them to come to room temperature before serving.

Theme: Nibbles & Noshes


  1. These look fantastic! I am hosting Christmas this year, for my husband's family. This looks like the perfect appetizer.

  2. Hi Kim, these festive skewers are so pretty!

  3. Wow, looks delish! This looks like the perfect party food! I would go straight and grab a couple of sticks! Yums!

  4. You are definitely in the holiday spirits. These skewers of cheese, olive and sausage are fantastic and festive. I could feel the vibe on your holiday table filled with abundance, good will and giving.

  5. They are so pretty and I know delicious. What a great thing to have for the heavy appetizers when we finally decorate the tree.

  6. Such a pretty plate of pupus--perfect for any holiday party. I love how you mixed the marinated bocconcini in on the plate too--I would be all over those! ;-)

  7. Boom! And that quickly, Christmas is here! These look great. Hope that you and your family are enjoying the holidays and have a spectacular weekend, Kim.


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