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Dry Sausage & Its Vegetable Skewer.jpg

Dry Sausage & Its Vegetable Skewer


  • 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


  • 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.

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