Easy sausage skewers with corn slaw
Quick and easy, these tasty sausage skewers are a midweek winner.
Note: + cooling time
- 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
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.
Combine the corn kernels, cabbage, spring onion and parsley in a large bowl.
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.
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.
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.
Divide the sausages among serving plates with the slaw.