In a small pot of salted boiling water, boil the potatoes for 12 to 15 minutes until slightly al dente. Drain and let cool.
Meanwhile, cut the corn cob into eight pieces and each sausage into four pieces.
In a bowl, combine marinade ingredients.
Add the shrimp, sausage, potatoes and corn to the bowl and stir. Cover and marinate for 30 to 45 minutes in the fridge.
If using bamboo skewers, soak them in water about 30 minutes before cooking.
When ready to cook, preheat the barbecue to medium-high (about 220 °C or 425 °F).
Thread the pieces of potato, shrimp, sausage and corn onto 8 skewers, alternating the ingredients.
Cook the skewers for 10 to 12 minutes on the hot, oiled barbecue grill, turning over several times during cooking.
Meanwhile, mix the dip ingredients in another bowl.
Serve the skewers with the dip.
Four flavours of sausage for even more happiness!
Sundried tomatoes & garlic, orange cranberry, pepper & garlic or Italian: when it comes to our sausage, there’s no shortage of variety and quality at Brome Lake Ducks! Our artisan-inspired sausages are made from coarsely chopped duck meat for a gourmet and juicy texture. Make your barbecues more decadent than ever!
