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- Beef sausage antipasto platter
Beef sausage antipasto platter
Serves
4
Prep Time
10
Cook Time
6
Ingredients
4 thin beef sausages
marinated artichokes, drained
feta, cut into cubes
black olives
semi-dried tomatoes
radishes, halved
baby rocket leaves
grissini style bread sticks
Method
- Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages until browned and cooked. Cut sausages into chunky pieces.
- Arrange sausages on a platter with the artichokes, feta, olives, semi-dried tomatoes, radishes rocket leaves and grissini.
Tips
- Don't pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.
- Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.
- Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).