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Sausage and vegetable garland with tomato sauce

Planning on doing some EGGing with the kids? Let them prepare their own sausage and vegetable garland! This sausage and vegetable garland somewhat resembles an edible birthday garland and is basically no more or less than a very long shaslik skewer. Very easy to prepare and delightfully varied to eat.



4 boudin blanc (barbecue sausages)

1 red pepper

1 yellow pepper

1 green pepper

1 narrow courgette

8 mushrooms

250 g cherry tomatoes

2 dl tomato sauce

50 ml balsamic vinegar

Sausage and vegetable garland with tomato sauce


Heat the Big Green Egg with the Cast Iron Grid to a temperature of 180°C. In the meantime, cut each piece of sausage into eight evenly sized pieces. Halve the peppers, remove the stems and seeds and using different forms, cut out small slices in the shape of stars, flowers and circles (with a diameter of approximately 4 cm). Cut the courgette into slices of around 7 mm thick and cut off the mushroom stems.

Jab the vegetables and pieces of sausage alternately onto the FireWire Flexibel Skewers. Place them on the grid and grill the streamers until done in around 15 minutes.

In the meantime, cut the cherry tomatoes into thin slices and stir in the tomato sauce and balsamic vinegar. Take the FireWires out of the EGG, gently take off the sausage and vegetables and dish up equal portions onto the plates. Serve with tomato sauce.

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