Sausage and Sweet Potato Skewers
Ingredients
14 oz.
raw sweet potato, peeled, cut into ½" cubes
- Kowalski's Extra Virgin Olive Oil, for roasting the potatoes
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
12 oz.
fully cooked sausage (such as Boar's Head Robust Italian Chicken Sausage), sliced into ½" coins
- Kowalski's Champagne Honey Mustard, for serving
Directions
- Preheat oven to 450°.
- Toss potatoes with oil until lightly coated; season with salt and pepper.
- Spread potatoes on a parchment-lined baking sheet; roast in the preheated oven until edges are browned and potatoes are tender (about 20 min.), turning once.
- While potatoes cook, place sausage on another parchment-lined baking sheet; add to the oven when potatoes are about halfway done. Cook sausage until dark on the edges and very hot (about 10 min.).
- Alternate cubes of warm potato and slices of sausage on serving picks; serve with mustard for dipping.
