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–+ servings

BBQ Lamb Sausage Platter with Maple Mint Glaze & Grilled Summer Veg

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Course Lunch, Main Course, Platter
Cuisine Mediterranean
Servings 8

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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