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European Sausages with Oregano and Corn https://www.metro.ca/userfiles/image/recipes/saucisses-grillees-origan-mais-epis-1698.jpg PT15M PT15M PT30M
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.
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8 european sausages (flavour chosen to taste) 1 fennel bulb halved 2 Tbsp. (30 mL) butter 1 Tbsp. (15 mL) fresh lemon juice 1 tsp. (5 mL) oregano To taste Salt and pepper 1 sweet pepper, minced 4 corn on the cob
European Sausages with Oregano and Corn

European Sausages with Oregano and Corn

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    european sausages (flavour chosen to taste)
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    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

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  • 1
    fennel bulb halved
  • 2 Tbsp.
    (30 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    fresh lemon juice
  • 1 tsp.
    (5 mL)
    oregano

  • To taste Salt and pepper
  • 1
    sweet pepper, minced
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  • 4
    corn on the cob
Imprimer ma sélection

Preparation

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

Legal Notice

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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