By Alice Workman
This easy-to-make recipe has only two ingredients, but is a nice blend of spicy and sweet. Make a plateful for your Memorial Day celebration lunch, or stick a few in a baggie in a child’s school lunch for a nice change from the usual tuna sandwich.
- Summer sausage
- Bamboo skewers
Peel jicama, and remove the wrapper from the summer sausage. Cut both into 1” cubes. Thread alternately onto skewers.
These are best when served within 24 hours, otherwise the flavors blend too much.
- For safety sake, don’t use skewers for very young children.
- Cover the tip of each skewer with one last piece of jicama, to avoid having it poke through your lunch bag.
- If necessary, before adding food, cut the bamboo skewers a little shorter so
they’ll fit in your baggie/container, or use toothpicks instead.
- To avoid skewering yourself, place the food cube on the counter and poke the skewer down into it. Then you can pick it up and wiggle it into place. Don’t try to jam the skewer into food that is being held in your other hand!
- Make sure the jicama cubes are roughly the same size as, or a little bigger than, the sausage, or the meat flavor will overwhelm the jicama.