Easy sausage skewers with corn slaw
Quick and easy, these tasty sausage skewers are a midweek winner.

Serves
6
Prep
10m
Note: + cooling time
Cooking
20m
Ingredients
- 3 corn cobs, husks and silk removed
- 2 cups (160g) shredded green cabbage
- 2 spring onions, thinly sliced
- 1/2 cup finely chopped flat-leaf parsley
- 1/4 cup (75g) mayonnaise
- 2 tbs orange juice
- 1 tbs white wine vinegar
- 24 Coles Beef & Pork Chipolatas
Sweet chilli glaze
- 1/4 cup (60ml) orange juice
- 1/4 cup (60ml) sweet chilli sauce
- 2 tsp ground cumin
Method
STEP 1
Heat a barbecue grill or chargrill on high. Cook corn, turning occasionally, for 8 mins or until charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels.
STEP 2
Combine the corn kernels, cabbage, spring onion and parsley in a large bowl.
STEP 3
Place the mayonnaise, orange juice and vinegar in a screw-top jar. Seal and shake to combine. Season. Pour over corn mixture in bowl. Toss to combine.
STEP 4
To make the sweet chilli glaze, place the orange juice, sweet chilli sauce and cumin in a small 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.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.