BBQ Lamb Sausage Platter with Maple Mint Glaze & Grilled Summer Veg
Ingredients
- 8 –10 Budd’s Lamb Maple, Mint & Rosemary Sausages
- Olive oil
- Sea salt
- Cracked pepper
- For the glaze
- 2 tbsp maple syrup
- 1 tbsp wholegrain mustard
- 1 tsp red wine vinegar or lemon juice
- For the platter
- Zucchini
- Capsicum
- Red onion sliced
- Corn cobs (boiled ready top char)
- Flatbreads or crusty bread
- Greek yoghurt or tzatziki
- Fresh mint
- Lemon wedges
Instructions
- Preheat the BBQ to medium heat.
- Lightly oil the sausages and cook gently, turning regularly until golden and cooked through.
- While cooking, mix the maple syrup, mustard and vinegar.
- n the final few minutes, brush the sausages with the glaze and let it caramelise lightly.
- Grill the vegetables and corn alongside until tender and charred. Brush with glaze toward the end of cooking
- Rest sausages briefly, then slice or leave whole and arrange on a platter with veg, bread, yoghurt and fresh mint.
Notes
Sweet, savoury and full of flavour, these award-winning lamb sausages are a natural fit for summer BBQs. Paired with grilled veg and a simple glaze, they’re easy to turn into a relaxed but impressive meal — perfect for sharing Tip: These sausages are rich in flavour — keep the sides simple and let the lamb do the talking.
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