European Sausages with Oregano and Corn
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Sausages |
| Source: | Metro |
Recipe ingredients
- 8 European sausages (flavour chosen to taste)
- 1 fennel bulb, halved
- 2 Tbsp. (30 mL) butter *
- 1 Tbsp. (15 mL) fresh lemon juice
- 1 tsp. (5 mL) oregano
- Salt and pepper to taste
- 1 sweet pepper, minced2 tomatoes, halved
Preparation
Blanch the sausages in boiling water for 5 minutes. Prick. Set aside.
Blanch the fennel for 3 minutes. Keep warm.
In a saucepan, melt the butter on low heat, add the lemon juice, oregano, salt and pepper. Set aside.
Gently pull back husk, leaving it attached at the base. Remove all corn silk.
Preheat the barbecue to medium heat.
Grill the sausages until golden.
Baste each ear with a little butter and pull up the husk, tying the ends with wet string.
Arrange ears on grill and close the lid.
Cook, turning frequently, about 20 minutes or until leaves blacken and kernels are tender.
Brush the fennel, pepper and corn with the seasoned butter.
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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