Duck sausages and salsa seared on the grill
- Preparation : 4 minutes
- Cooking : 10 minutes
- Portions : 20
- 1 package of Brome Lake Duck Italian sausages 300g
- 2 large tomatoes
- 1 medium onion, cut into quarters
- 3 sprigs of fresh thyme
- 2 garlic cloves, chopped
- 30 ml (2 tbsps) extra virgin olive oil
- 15 ml (1 tbsp) market balsamic vinegar reduction
- Salt and ground black pepper to taste
- 1 pinch of crushed pepper
- 2 small square ciabatta breads
Preheat the barbecue to high intensity for 15 minutes, then turn off one side.
Brush the tomatoes, onion quarters and garlic with olive oil.
Place the vegetables on the grill on the lit side of the barbecue.
Cook the onion and garlic wedges (lid closed) for about 8 minutes or until golden, turning them regularly, then transfer them to a cast iron skillet on the off side of the barbecue.
Continue cooking the tomatoes on the grill for an additional 12 minutes, turning them regularly, then transfer them to the pan with the onions and garlic.
Coarsely chop all the vegetables in small pieces return them in the skillet and mix. Continue cooking by placing the skillet on the off side of the BBQ, stirring regularly.
Heat the sausages on the off side of the BBQ grill for about 4 minutes with the lid closed, turning them regularly.
Transfer the sausages to the lit side and grill them on all sides for about 6 minutes. Then place the sausages in the vegetable pan.
Open the bread and cut each half in half to obtain 4 -8 pieces. Toast the pieces of bread on the grill of the lit fire then place them around the pan.
Serve the hot salsa on the toast and pieces of sausage on top.