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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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