• 2 Ratings

Chicken or turkey sausage links complement the flavors of this antipasto recipe. Find the sausage fresh or frozen in most supermarkets.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook sausage links in cooking oil in a medium skillet over medium heat for 10 minutes or until cooked through, turning frequently to brown evenly. Remove sausage from heat and allow to cool. Cut in 1/4-inch-thick slices and set aside.

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  • Meanwhile, for dressing, whisk together olive oil, lemon peel, lemon juice, snipped basil, Italian seasoning, and garlic in a small bowl; set aside. Cut roasted red peppers into bite-size strips.

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  • Layer sausage, red pepper strips, and olives in a 2-quart jar or two 1-quart jars. Pour dressing into jar(s), cover tightly, and refrigerate for 1 to 2 days. Turn jar(s) upside down occasionally to distribute the dressing.

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  • Let stand at room temperature for 30 minutes before serving. Arrange on a platter; add cheese and garnish with basil sprigs, if desired. Makes 12 to 16 servings.

Nutrition Facts

222 calories; 17 g total fat; 5 g saturated fat; 36 mg cholesterol; 550 mg sodium. 5 g carbohydrates; 1 g fiber; 13 g protein; 0 RE vitamin a; 54 mg vitamin c; 202 mg calcium; 1 mg iron;

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2 Ratings
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