Jumbo Roma sausage and warm potato salad
Portions : xx - Preparation : xx minutes - Cooking : xx minutes
Ingredients:
- 4 Jumbo Roma sausages
- 1.5 l (6 cups) Grelot potatoes, boiled
- 2 garlic cloves, chopped
- 2 red onions, thinly sliced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 45 ml (3 tbsp.) maple syrup
- 45 ml (3 tbsp.) white vinegar
- 120 ml (8 tbsp.) olive oil
- 60 ml (4 tbsp.) parsley leaves, chopped
- 60 ml (4 tbsp.) basil leaves, chopped
- 60 ml (4 tbsp.) chives, snipped
- Salt and pepper to taste
Preparation
- Preheat barbecue to maximum.
- On the grill, sear the sausages for 2 minutes on each side, then continue cooking for 8 minutes with the lid indirectly closed.
- Cut potatoes in half.
- Mix potatoes, peppers, onions and garlic in a bowl. Add olive oil and vinegar.
- Season to taste.
- Grill on the BBQ for 5 min, turning the vegetables from time to time (you can use a BBQ mat or a baking tray).
- Adjust seasoning.
- Mix vegetables and herbs in a bowl.
- Slice sausages thickly and top with potato salad.
- Serve.
