Duck sausage and fruit kebobs, with mango and mint salsa

• Préparation : 15 minutes
• Cuisson : 10 minutes
• Portions : 4

Ingrédients

• 2 packages (300 g each) of orange and cranberry duck sausages (Brome Lake Ducks)
• 1 almost ripe mango, cut into large chunks
• 1 large green pepper, trimmed and cut in quarters
• Cooking spray

Préparation

1. Cut sausages into 3 cm (1¼ in) slices. Build kebobs by alternating sausage pieces with mango and peppers. Place kebobs on a large plate and spray with olive oil. Set aside.

2. Preheat grill to medium-high heat. When the grill is hot, clean with a barbecue brush. Place kebobs on hot grill and cook 8-10 minutes, turning occasionally. Partially close the BBQ lid during cooking.

3. Remove kebobs from grill and place on plates on a bed of mango salsa. Serve immediately. Serving suggestion: serve kebobs with a grilled vegetable pasta salad.

Accompagnement

Mango and mint salsa

• 1 ripe mango, coarsely chopped
• 3 green scallions, thinly sliced
• 45 ml (3 tbsp) your choice of fruit juice or fruit cocktail
• 15 ml (1 tbsp) olive oil
• ½ -1 small hot pepper, seeded and finely chopped
• 45-60 ml (3-4 tbsp) fresh mint leaves, chopped
• Ground ginger
• Garlic powder
• Salt and white or pink pepper

 

1. Combine all ingredients in a small bowl, and season generously with ginger, garlic, salt and pepper. Mix, and serve immediately or cover and keep in the refrigerator. Can be served as an accompaniment with your favourite chicken, duck, lamb, pork and grilled fish dishes.