Easy and Flavorful Antipasto Sausage, Artichoke, Sundried Tomatoes, and Red Pepper Skewers

I was hunting on the foodnetwork.com for a savory appetizer to accompany the cupcakes and baked brie for my "Cupcakes and Bubbly" birthday party and came across Elie Krieger's "Antipasto Sausage Skewers." Adapted slightly, these were a bit hit!! Below is the recipe:

Antipasto Sausage and Veggie Skewers

What you need:

Cooking spray

12 oz fully cooked chicken sausage (I used Aidell's Chicken & Portobello Sausage)

12 oz jar of roasted red peppers (I used fire roasted red peppers in a jar)

1 jar of sun-dried tomatoes

1 jar of artichoke hearts

Small wooden skewers or toothpicks

What to do:

Heat a skillet over medium heat, spray with cooking spray. Once heated up, add the sausage, cook and brown turning several times until warmed through and browned, approximately 8 to 10 minutes. I added a little bit of pepper, garlic salt, and red pepper flake to the sausage while it was cooking.

Cut the red peppers, sundried tomatoes, and artichoke hearts so they are all about the same size (approx 1 inch pieces).

Once sausage is cooked through, slice the sausages to approximately 1 inch pieces. Cut them so they have a flat bottom so they can stand.

On each skewer, add a piece of roasted red pepper, sun-dried tomato, artichoke, and sausage. Arrange them so that the skewer can stand up on the sausage end. Place on a large plate or serving tray and enjoy!

I made 18 skewers (with a sausage and a half left over!), but these ingredients could definitely come out to two dozen skewers.