Aromatic European Sausages

Aromatic European Sausages
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 12

    european sausages (hot Toulouse, Belgian, wine-chive)

  • 1

    onion chopped

  • 2 Tbsp.
    (15 mL)

    grated fresh ginger

  • 1/4 cup
    (60 mL)


  • 3 Tbsp.
    (45 mL)

    Tamari sauce

  • 2 Tbsp.
    (30 mL)

    rice vinegar

  • 1/4 cup
    (60 mL)

    cruncky peanut butter

  • 2 Tbsp.
    (30 mL)


  • To taste, Salt and pepper


Preheat the barbecue to medium.

Prick sausages with a fork and blanch in boiling water 5 minutes. Drain and set aside.

In a pan, brown onion in a butter/oil blend. Add remaining sauce ingredients and bring to a boil. Simmer 1 to 2 minutes and remove from heat. (save 1/2 cup (125 mL) to cook the rice side dish).

Put sausages on a sheet of oiled aluminium foil. Brush with sauce.

Cook 6 to 10 minutes, turning often.

Baste during cooking.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007