Curried Sausage Skewers (Pili-Pili) 

2 pkgs. (16 oz. each) Regular Flavor Uplands Gourmet Pork Sausage 
1-1/2 teaspoons curry powder 
2 teaspoons chili powder 
1 teaspoon naturally brewed soy sauce 
6" wooden skewers 
Indonesian Peanut Sauce (optional) 
greenleaf lettuce (optional) 
finely crushed peanuts (optional) 
shredded sweetened coconut (optional) 
1 tablespoon chopped cilantro (optional) 

Preheat oven to 400 F. In a separate bowl, combine sausage, spices and soy sauce in a mixing bowl; stir with a fork to blend thoroughly. Divide meat into 1 oz. meatballs; use fingers to shape mixture into slabs about 3" long x 1" wide x 1/2" thick. Bake on a cookie sheet 8 minutes; cool slightly before skewering. Slide a skewer lengthwise into the center of each strip of meat. Serve either way: a) arrange satays on a bed of lettuce leaves with optional dipping sauce in a separate bowl, or b) brush sauce on warm satays, arrange on a platter and sprinkle with finely crushed peanuts, shredded coconut and/or chopped cilantro.

Makes 12-16 satays

For the satays - Indonesian Peanut Sauce

1/2 cup chunky peanut butter 
2 tablespoons light brown sugar 
2 tablespoon finely chopped onion 
1 tablespoon toasted sesame oil 
1 tablespoon naturally brewed soy sauce 
1 cup unsweetened coconut milk

Combine peanut butter, sugar, onion, sesame oil and soy sauce in a small mixing bowl; stir well. Using a fork or small whisk, gradually add coconut milk, stirring constantly.

Makes 1-3/4 cups