Beef sausage antipasto platter

Beef sausage antipasto platter



Prep Time


Cook Time



4 thin beef sausages

marinated artichokes, drained

feta, cut into cubes

black olives

semi-dried tomatoes

radishes, halved

baby rocket leaves

grissini style bread sticks


  • Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages until browned and cooked. Cut sausages into chunky pieces.
  • Arrange 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).
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