Dry Sausage & Its Vegetable Skewer

INGREDIENTS :

• 1 dry sausage

• 8 small mushrooms

• 45 ml (3 tbsp.) olive oil

• 3 g (1 tsp.) Espelette chilli pepper

• 1 pinch of salt

• 8 small spring onions

• 1 knob of butter

• 5 g (½ tbsp.) icing sugar

• 1 yellow bell pepper

• 8 cherry tomatoes

• 8 basil leaves

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INSTRUCTIONS :

• Trim the mushroom stems and peel the skin off mushroom caps.

• Marinated  mushrooms: in a bowl, pour the olive oil, add the Espelette chilli pepper and a pinch of salt. Add mushrooms and stir. Cover with plastic wrap and refrigerate.

• Peel the onions. Put them in boiling water for 3 minutes. Drain.

• In a skillet, melt the butter until you obtain a hazelnut colour.

• Add the onions, sprinkle icing sugar over them and caramelize for a few moments.

• Wash the yellow bell pepper, cut it in half and remove the seeds. Using a cookie cutter, create 8 little shapes.

• Plunge these shapes into boiling water for 4 to 5 minutes, or until very tender.

• Wash the cherry tomatoes and basil leaves.

• Piece together the appetizer skewers by alternating 1 piece of pepper, 1 cherry tomato, 1 caramelized onion, 1 basil leaf and 1 marinated mushroom.

• Serve skewers with slices of dry sausage.