Easy sausage

skewers with corn

slaw

Prep Cook Serves

10m 20m 6

Ingredients (11) Method

3 corn cobs, husks and

silk removed Step 1

Heat a barbecue grill or chargrill on high. Cook

2 cups (160g) shredded
green cabbage corn, turning occasionally, for 8 mins or until
charred. Set aside to cool slightly. Use a small
2 spring onions, thinly serrated knife to cut down the side of the corn to
sliced release the kernels.

1/2 cup finely chopped

flat-leaf parsley
Step 2
1/4 cup (75g)
Combine the corn kernels, cabbage, spring onion
mayonnaise
and parsley in a large bowl.
2 tbsp orange juice

1 tbsp white wine

Step 3
vinegar
Place the mayonnaise, orange juice and vinegar
24 Coles Beef and Pork in a screw-top jar. Seal and shake to combine.
Chipolatas sausages
Season. Pour over corn mixture in bowl. Toss to
Sweet chilli glaze combine.

1/4 cup (60ml) orange

juice
Step 4
1/4 cup (60ml) sweet
To make the sweet chilli glaze, place the orange
chilli sauce
juice, sweet chilli sauce and cumin in a small
2 tsp ground cumin saucepan over medium heat. Bring to a simmer.
Cook for 3 mins or until mixture reduces slightly.

Step 5

Thread the sausages onto metal or soaked

bamboo skewers. Cook on the grill, turning, for 4
mins. Brush with the sweet chilli sauce mixture.
Cook, turning, for 3 mins or until lightly charred
and cooked through.

Step 6

Divide the sausages among serving plates with

the slaw.

Recipe notes

(+ cooling time).

Nutritional information

NUTRITION PER SERVING %Daily Value#

Energy 2388 kj (571cal) 27% Carbohydrate Total 27g 9%

Protein 21g 42% Sugars 13g 14%
Total Fat 41g 59% Dietary Fiber 8g 27%
Saturated 14g 58% Sodium 1339mg 58%
Cholesterol 0.0g -
Energy 2388 kj (571cal) 27% Carbohydrate Total 27g 9%