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European Sausages with 3 Types of Cabbage https://www.metro.ca/userfiles/image/recipes/saucisses-europeennes-choux-1697.jpg PT15M PT15M PT1H30M
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.
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8 european sausages sufficient quantity, water 1/2 zest of lemon 1 pinch of 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
European Sausages with 3 Types of Cabbage

European Sausages with 3 Types of Cabbage

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  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
1:30
TOTAL TIME

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Ingredients

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  • 8
    european sausages
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    MARC ANGELO SAUSAGES

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    REA SAUSAGES

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    FROZEN 900 g SELECTED VARIETIES


    JOHNSONVILLE SAUSAGES

    JOHNSONVILLE SAUSAGES

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    375 - 500 g SELECTED VARIETIES OR SCHNEIDERS REGULAR BACON 375 g



  • sufficient quantity, water
  • 1/2
    zest of lemon
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  • 1
    pinch of salt
  • 2 cups
    (500 mL)
    curly kale in strips
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  • 2 cups
    (500 mL)
    cauliflower
  • 1/4 cup
    (60 mL)
    cider vinegar
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  • 2 cups
    (500 mL)
    red cabbage in strips
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  • marinade

  • home style ketchup


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  • 2 Tbsp.
    (30 mL)
    safflower oil
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  • 3
    clove garlic
  • 1
    sprig of sage
  • sprig of rosemary

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • salt and pepper to taste
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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.

Source : Metro

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