Garlic and sun-dried tomato duck sausage ciabattas

• Préparation : 20 minutes
• Cuisson : 8 minutes
• Portions : 4

Ingrédients

• 2 – 300 g packages of garlic and sun-dried tomato duck sausages(Brome Lake Ducks)
• 8 ciabatta buns or equivalent, partially opened
• Your choice of finely shredded lettuce
• Thin cucumber strips

Préparation

1. Preheat BBQ to medium-high. As soon as grill is hot, clean with a grill brush. Place sausages on grill and cook for 8-10 minutes, turning a few times. A few minutes before sausages are done cooking, add buns to the grill and toast lightly.

2. Remove sausages and buns from grill, and place one sausage in each bun. Top with sun-dried tomato and garlic sauce, shredded lettuce and shredded cucumber.

3. Serve immediately. 1-2 ciabatta buns per serving. Serve with vegetable chips and a tomato and black olive salad on the side.

Accompagnement

Garlic and sun-dried tomato sauce

• 60 ml (4 tbsp) sun-dried tomatoes in oil or re-hydrated
• 250 ml (1 cup) plain yogurt 10% M.G.
• Juice of ½ a lemon
• Large or medium clove of garlic, degermed and crushed
• 1-2.5 ml (1/4 to ½ tsp) seasoned salt or celery salt
• Ground black pepper

 

1. Pat dry sun-dried tomatoes with paper towel and chop finely. Place in a small bowl and add remaining ingredients.
2. Add pepper to taste, and mix well. Use immediately or cover and keep in refrigerator.