Italian Sausage Skewers

Italian Sausage Skewers
Adapted and changed from an Ellie Kreiger recipe.

Makes about 24 pieces

12 ounces fully cooked smoked turkey sausage (We used Johnsonville Turkey Sausages)
Cooking spray
1/2 cup lightly packed fresh basil
1 - 12 ounce jar roasted red peppers, drained, rinsed and cut in one inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14-ounce can artichoke hearts, drained and quartered

Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.

Remove any tough outer leaves from the artichoke quarters.

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end.

Repeat with the remaining ingredients to make about two-dozen skewers.

Per Serving (per skewer): 54 Calories; 2g Fat (24.1% calories from fat); trace Saturated Fat; 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.