European Sausages with Oregano and Corn

European Sausages with Oregano and Corn
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 8

    european sausages (flavour chosen to taste)

  • 1

    fennel bulb halved

  • 2 Tbsp.
    (30 mL)


  • 1 Tbsp.
    (15 mL)

    fresh lemon juice

  • 1 tsp.
    (5 mL)


  • To taste Salt and pepper

  • 1

    sweet pepper, minced2 tomatoes, halved


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.

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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