Spicy Chicken Sausage Shooters
One favorite food at most summer events (and some winter ones) here in Wisconsin is bratwurst and sauerkraut. To keep with the theme for a tapas or appetizer party, Spicy Chicken Sausage Shooters are my nod to that delicious flavor. Any type of sausage or bratwurst can be substituted for the chicken sausages, i.e., Polish kielbasa, flavored bratwursts, Italian sausage. Just pick your favorite, make the recipe and set them out – your guests will love them and be asking for more!
Ingredients
- 1 tablespoon olive oil, divided
- 2 spicy jalapeno chicken sausages (or other sausages or bratwursts of your choice)
- 1 cup sauerkraut, drained
- 1/4 cup packed dark brown sugar
- Sweet pickle relish to taste
Instructions
- In a medium sauté pan, heat 2 teaspoons olive oil over medium-high heat. Add chicken sausages and sauté, turning as needed, until sautéed nicely on all sides, 7 to 8 minutes. Remove sausages to a cutting board and slice each one into 10 to 12 one-quarter inch thick pieces. Add the remaining 1 teaspoon of oil to the pan and bring up to heat. Return sausages to sauté pan and cook on the cut sides, until well-browned and cooked through, 3 to 4 minutes longer. Remove from heat.
- Meanwhile, in a small saucepan, combine the sauerkraut and brown sugar. Bring to a simmer over low heat, stirring to coat, until heated through, 3 to 4 minutes. Remove from the heat.
- To assemble, spoon 1 to 1-1/2 tablespoons of the sauerkraut mixture into the bottom of each shot glass. Top each with 2 slices of the sautéed sausage, then spoon 1/2 teaspoon (or to taste) sweet pickle relish on top. Place on serving platter and let guests dig in!
Notes
These go fast, so make sure you have a lot of shot glasses or small cups on hand as guests will surely be looking for more!
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