Brome Lake Duck Sausage and New Potato Mini Kebabs

• Préparation : 15 minutes
• Cuisson : 20 minutes
• Portions : 6

Ingrédients

• 2 packages of Brome Lake Duck sausages, cut in half (your choice of flavour)
• 1 bag of new potatoes
• 16 basil leaves
• 16 skewers
Chimichurri
• 250 ml (1 cup) olive oil
• 15 ml (1 tbsp) Sherry vinegar or red wine vinegar
• 1 clove garlic, minced
• 45 ml (3 tbsp) freshly chopped basil
• 5 ml (1 tsp) Les Sœurs en vrac Red Hot Sea Salt
• 5 ml (1 tsp) Les Sœurs en vrac steak seasoning

Préparation

1. Bring the potatoes to a boil. Cook for 3 minutes (blanch). Drain.

2. Cut the new potatoes in half widthwise.

3. On a work surface, thread onto a skewer: one piece of potato, one piece of sausage and finish with another piece of potato.

4. Repeat until you have no more sausages or potatoes.

5. Grill the mini kebabs on a hot barbecue for 8 to 10 minutes, turning during cooking.

6. Drizzle the skewers with chimichurri, chopped fresh basil leaves and serve.

Chimichurri

7. Place all ingredients in a tightly sealed container. Mix. Set aside. (Can be stored for 3 to 5 days in the refrigerator)

Recipe developed by Mélanie Marchand
In collaboration with LecarnetdeMC.ca
(Photo credit Audrey Mc Mahon)