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Italian Duck Sausage and Vegetable Skewers with Papaya Salsa

  • Preparation : 20 minutes
  • Cooking : 10 minutes
  • Portions : 4


  • 2 packages (300 g each) of Brome Lake Italian duck sausage
  • 8 white mushrooms
  • 1 zucchini, cut into 8 pieces
  • 1 large red pepper, trimmed and cut into 8 pieces
  • 8 tomato quarters
  • 8 grey shallots
  • Olive oil
  • Salt and pepper
  • Quick Papaya Salsa
  • 375 ml (1½ cups) prepared salsa
  • 250 ml (1 cup) papaya flesh, cut into small cubes
  • 30 ml (2 tbsp) fresh cilantro, chopped


  1. Thread 2 pieces of each vegetable on 4 large skewers and place on a large plate. Brush with oil, season with salt and pepper to taste.

  2. Preheat the barbecue to medium heat. When the grill is hot, clean it thoroughly, then put on the vegetable skewers and duck sausages.

  3. Grill 10-12 minutes, turning over a few times.

  4. Remove the skewers and duck sausages from the grill and set aside for 10 minutes, loosely covered with a sheet of aluminum foil.

  5. Serve one vegetable skewer and two sausages per person, accompanied with lentil salad and quick papaya salsa.

  6. Quick Papaya Salsa
  7. Place all the ingredients in a small bowl and mix well. Cover and keep in the refrigerator until serving.

Recipe developed by Nicolas Vallée, professional chef

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