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Preparation time
20 minutes
Total time:
35 minutes
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Ingredients
Skewers
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12 Italian cocktail sausages (mild or spicy)
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8 grape tomatoes
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4 cipollini onions, halved
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1 tin (398 mL/14 oz.) artichoke hearts, drained and halved lengthwise
Remoulade
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60 mL (¼ cup) mayonnaise
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60 mL (¼ cup) sour cream
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15 mL (1 tbsp.) Dijon mustard
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15 mL (1 tbsp.) chopped fresh chives
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15 mL (1 tbsp.) capers, drained
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5 mL (1 tsp.) lemon juice
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4 wooden skewers
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Directions
- Preheat barbecue to medium-high.
- Place sausages in a large saucepan of boiling water and simmer 5 minutes.
- Thread sausages onto 4 wooden skewers, alternating with artichoke hearts and tomatoes, starting and ending with a cipollini onion half.
- Grill brochettes for 8 to 10 minutes, turning from time to time, until golden brown all over.
- In the meantime, combine mayonnaise, sour cream, mustard, chives, capers, and lemon juice in a small bowl. Season with pepper to taste.
- Serve brochettes with the remoulade, potatoes, and a green salad.
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