Sausage Skewers with Remoulade Sauce
Print Category Kebabs Thematic BBQ Less than 30 minutes Source IGA Evaluation
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Recipe pictures
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Click to enlarge Ingredients
- 60 ml (1/4 cup) Mayonnaise
- 60 ml (1/4 cup) sour cream
- 5 ml (1 tsp.) lemon juice
- 15 ml (1 tbsp.) Dijon Mustard
- 15 ml (1 tbsp.) fresh, chopped chives
- 15 ml (1 tbsp.) drained capers
- Pepper to taste
- 4 hot Italian sausages
- 1 can (398 ml/14 oz) drained artichoke hearts cut in two lengthwise
- 8 cherry tomatoes
Preparation
- Mix mayonnaise, sour cream, lemon juice, mustard, chives, and capers in a small bowl. Add pepper to taste. Cover and refrigerate.
- Pierce sausages in a few places. Cook sausages in a large pot of boiling water for ten minutes. Drain and let cool. Cut sausages into slices approximately 2.5 cm (1 in.) thick. Place sausage slices on four wood skewers alternating artichoke hearts with tomatoes.
- Preheat barbecue to medium-high. Cook skewers eight to ten minutes, turning occasionally until browned on all sides. Serve with remoulade sauce, potatoes, and a green salad.
Cook commentary
Serves: 4
Suggestion for accompaniment : Serve with salud! Beer
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