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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.