Cut sausage into 1/2-inch pieces, about 26 pieces total. In a medium skillet over medium-high heat, brown sausage pieces until caramelized, about 2 to 3 minutes per side.
You can use disposable shot glasses for this party-perfect appetizer, or serve them on a platter with dipping sauce on the side.
Servings and Ingredients
|1 (12-oz.) link of fully cooked andouille sausage|
|1 lbs. 26-30 ct. shrimp, fully cooked, tails on|
|1 ⅔ c. Hy-Vee cocktail sauce, divided|
|Fresh parsley, chopped, optional|
Things To Grab
- Medium skillet
- Paper towel
- 26 wooden skewers
- 26 large shot glasses
Rinse shrimp and pat dry with a paper towel. One at a time, carefully skewer each shrimp around a piece of browned sausage continuing until all shrimp and sausage pieces are skewered; 26 total. Trim skewers, if desired.
Fill 26 large shot glasses with 1 tablespoon cocktail sauce. Place shrimp and sausage skewers on top of shot glasses; garnish with fresh parsley, if desired.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 30mg
- Sodium: 300mg
- Total Carbohydrates: 5g
- Protein: 5g
From the week of November 15, 2017