This recipe is an appetizer skewer play on a Caprese salad. Only it's made better with our Purnell's Italian Sausage. "It's Gooo-od!"
Roll the sausage into small, packed balls (a little less than 1 inch in diameter). Heat the olive oil in a skillet and cook the sausage balls until golden brown.
Assemble each skewer with the following ingredients: tomato, basil, mozzarella, and sausage. Arrange the skewers on a decorative platter so they are visually appealing.
Next is the home-made the balsamic syrup. In a saucepan on medium heat, stir the ingredients for the sauce together until the sugar is completely dissolved. Then bring to a boil, followed by reducing to a simmer (for 20 minutes). After simmering, the sauce should become thicker and more syrupy. Make sure you are stirring consistently throughout this process.
Let the sauce cool for about 10 minutes (for quicker results, place in the refrigerator). It works best if the syrup is poured into a squeeze bottle and then drizzled on the skewers.
Finish by sprinkling with salt and fresh ground black pepper.
- 1 package Purnell’s Italian Sausage
- 1 pint grape tomatoes
- 16 oz fresh mozzarella balls
- 1 cup fresh basil leaves
- Extra virgin olive oil
- 1 package toothpicks
- 3 oz balsamic vinegar
- 2 oz white vinegar
- 1/4 cup brown sugar