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Beef sausage antipasto platter



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4thin beef sausages
marinated artichokes, drained
feta, cut into cubes
black olives
semi-dried tomatoes
radishes, halved
baby rocket leaves
grissini style bread sticks


1Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages until browned and cooked. Cut sausages into chunky pieces.
2Arrange sausages on a platter with the artichokes, feta, olives, semi-dried tomatoes, radishes rocket leaves and grissini.


Don't pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.
Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.
Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Recipe suggessions based on what you have in your fridge.

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