Cooking time

Grilled duck sausage wraps

  • Preparation : 20 minutes
  • Cooking : 11 minutes
  • Portions : 4

Ingredients

  • 4 Brome Lake pepper and garlic duck sausages
  • 125 ml (1/2 cup) cabbage, shredded
  • 1/2 carrot, grated
  • 15 ml (1 tbsp) cider vinegar
  • 15 ml (1 tbsp) olive oil
  • Salt and pepper to taste
  • 4 medium tortillas
  • 80 ml (1/3 cup) sour cream
  • 125 ml (1/2 cup) onion confit
  • 180 ml (3/4 cup) marble cheddar cheese, grated
  • For the sauce
  • 15 ml (1 tbsp) olive oil
  • 30 ml (2 tbsp) dry shallot, chopped
  • 5 ml (1 tsp) garlic, minced
  • 60 ml (1/4 cup) maple syrup
  • 60 ml (1/4 cup) teriyaki marinade
  • 15 ml (1 tbsp) cornstarch

Preparation

    For the sauce
  1. In a saucepan, heat the oil for the sauce over medium heat. Sauté the shallot and garlic for 1 minute.

  2. Add the maple syrup and teriyaki sauce. Bring to a boil.

  3. Stir the cornstarch into a little cold water, then add to the saucepan while stirring. Simmer for 2 to 3 minutes. Keep warm.

  4. For the wraps
  5. Preheat the barbecue to medium-high heat.

  6. Put the sausages on the hot, oiled rack. Close the lid and grill for 8 to 10 minutes, turning the sausages occasionally.

  7. Meanwhile, mix the cabbage with the carrot, oil and vinegar in a bowl. Add salt and pepper.

  8. Spread sour cream in the middle of the tortillas. Add the onion confit, sausage, cheddar cheese and cabbage mixture. Roll up the tortillas and use toothpicks to fasten.

  9. Turn the barbecue to medium heat.

  10. Put the wraps on the hot, oiled rack and grill for 15 to 30 seconds on each side. Serve with the sauce.

Recipe developed by Pratico-pratiques.com

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