European Sausage and Salsa

European Sausage and Salsa
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 9 x 2 oz
    (9 x 60 g)

    european sausages (bacon-cheddar, 5 peppers, cheese and mushroom)

  • basting salsa:

  • 1 cup
    (250 mL)

    mild salsa

  • 2 Tbsp.
    (30 mL)

    safflower oil

  • 1 Tbsp.
    (15 mL)

    fresh chives, chopped

  • 1 Tbsp.
    (15 mL)

    fresh marjoram, chopped

  • 1 Tbsp.
    (15 mL)

    fresh coriander, chopped

  • To taste Salt and pepper

Preparation

Preheat the barbecue to medium heat.

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

Mix all the ingredients for the sauce in a saucepan and bring to a boil. Simmer 1 to 2 minutes and remove from heat.

Place the sausages on an oiled sheet of aluminum foil. Brush with the sauce.

Grill for 6 to 10 minutes, turning often.

Baste the sausages 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