Sausage Coil with Charred Broccolini and Avocado and Olive Salsa
Photography Josh Griggs.
Use your favourite sausages and serve alongside the charred broccolini and salsa if a coil isn’t available.
Serves: 4-6
INGREDIENTS
1 long coiled sausage (see Cook’s note)
250 grams broccolini, stems cut in half lengthways
olive oil
sea salt and ground pepper
1 avocado, sliced, to serve
Salsa
finely grated zest 1 lime
1 tablespoon lime juice
1 tablespoon olive oil
3 medium vine tomatoes, halved, seeds removed, roughly chopped
10 black olives, pitted, roughly chopped
¼ packed cup small parsley leaves
sea salt and ground pepper
METHOD
Push long thin skewers through the sausage to keep it together when cooking. Cook on a preheated barbecue until cooked through, turning once.
Toss the broccolini with oil, salt and pepper and cook on the barbecue for a few minutes until lightly charred and bright green.
Salsa: Combine all the ingredients in a bowl.
To serve: Remove the skewers from the sausage and place on a serving platter. Top with the broccolini, avocado and the salsa.
Cook’s note: I used a very tasty Boerewors sausage, which hails from South Africa. If you give your butcher a bit of notice, they will generally make a long coil of your favourite sausage for you. Pork and fennel seed would also be delicious.
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