b'swe\x1ft potato &sa\x1f\x1eag\x1d \x1cab\x1b\x1asThese tasty mini kabobs, best served hot, will disappear even when they cool. Theyre that good.Fancy skewers for appetizers are extra special,Remove sausages from water and pat dry with though plain toothpicks work equally well. papertowels.PREP : 10 minutesCOOK : 25 minutesMAKES : 20 2. Meanwhile, in a medium nonstick skillet, INGREDIENTS heat 1Tbsp. olive oil over medium-high heat. #F RESH T HYME F INDS 2 rosemary-sage pork sausage links Add sweet potato cubes; cook 10minutes Fresh Thyme Farmers2 Tbsp. Fresh Thyme extra-virginor until tender and lightly browned, stirring Market carriesolive oil, divided occasionally. Remove sweet potato from1 medium sweet potato, peeled and cut intoskillet; keep warm. avored sausages20(1-inch) cubes 3. Add remaining 1Tbsp. olive oil to skillet. year-round. For cup Fresh Thyme mayonnaise Add sausages and cook until browned. Remove the holidays,nd cup Fresh Thyme organic stone- from heat. Cut each sausage lengthwise, then Cranberry-Orange,groundmustard crosswise into 1-inch half-circle pieces.Pumpkin, Holiday1 Tbsp. Fresh Thyme honey 4. In a small bowl, stir together mayonnaise, Spice, and Sicilian cup baby arugula mustard, and honey.in addition to the2 oz. Havarti cheese, cut into5. For each kabob, thread baby arugula, sweet Rosemary-Sage used20(1-inch)squares potato cube, cheese square, and sausage in thisrecipe. half-circle on an appetizer skewer. Serve with INSTRUCTIONS mustard mixture.1. In a large saucepan, bring water to a Each piece contains: 72 calories, 6 g fat, 2 g saturated fat, 0 g trans boil. Place sausages in water; reduce heat.fat, 8 mg cholesterol, 71 mg sodium, 3 g carbohydrates, 0 gber, Cover and simmer for 8to 10minutes or1gsugar, 2 g protein. Daily values: 19% vitamin A, 0% vitaminC, until internal temperature reaches 160F.3%calcium, 0%iron.026-031 The Grazing Table_10.15.indd 29 10/15/19 10:16 AM'