Beef sausage antipasto platter

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

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.

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).