Sausage Coil with Charred Broccolini and Avocado and Olive Salsa
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.