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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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    european sausages
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    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

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    280 - 500 g, SELECTED VARIETIES



  • sufficient quantity, water
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  • 1/2
    zest of lemon
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    2 lb PRODUCT OF SOUTH AFRICA ORGANIC RASPBERRIES 170 G PRODUCT OF U.S.A. OR MEXICO CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 1
    pinch of salt
  • 2 cups
    (500 mL)
    curly kale in strips
  • 2 cups
    (500 mL)
    cauliflower
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  • 1/4 cup
    (60 mL)
    cider vinegar
  • 2 cups
    (500 mL)
    red cabbage in strips
  • Marinade


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  • home style ketchup

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

  • 1 Tbsp.
    (15 mL)
    Dijon mustard

  • salt and pepper to taste
Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

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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