European Sausages with 3 Types of Cabbage
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 15 min |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Sausages |
| Source: | Metro |
Recipe ingredients
- 8 European sausages (flavour to taste)
- Adequate amount water
- Zest of 1/2 lemon
- Pinch salt
- 2 cups (500 mL) curly kale, in strips
- 2 cups (500 mL) cauliflower
- 1/4 cup (60 mL) cider vinegar
- 2 cups (500 mL) red cabbage, in strips
- Marinade
- 1 cup (250 mL) home style ketchup
- 2 Tbsp. (30 mL) safflower oil *
- 3 cloves garlic
- 1 sprig sage
- 1 sprig rosemary
- 1 Tbsp. (15 mL) Dijon mustard *
- Salt and pepper to taste
Preparation
Blanch the sausages for 5 minutes. Prick with a fork. Set aside.
Mix the ingredients for the marinade in a glass bowl. Add the sausages, cover and marinate for one hour in the refrigerator.
Preheat the barbecue to medium heat.
Drain the sausages. Reserve the marinade.
Grill the sausages for two minutes on each side.
In a saucepan, bring to a boil an adequate amount of water, the lemon rind and salt.
Cook the kale and cauliflower in a vegetable steamer for 2 minutes. Set aside.
Pour the cider vinegar in the cooking water, add the red cabbage, cover and cook for 2 minutes.
Bring the marinade to a boil.
Place the sausages and the cabbages on a platter. Pour the hot marinade on top.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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