Beef Sausages with Charred Corn & Zesty Lime Salad

For the Sausages:

• 8 Cleaver’s Organic Beef Sausages (available from Cole’s)

For the Charred Corn Salad:

• 4 ears of corn with the husks removed
• 1 punnet of cherry tomatoes halved,
• 1 avocado diced,
• 1 small red onion finely sliced
• 1 small bunch of fresh coriander roughly chopped,
• 1 small red chilli finely sliced if you like a bit of heat.

For the Dressing:

• 3 tablespoons of olive oil
• 2 tablespoons of lime juice (about 1 lime)
• 1 teaspoon of honey or agave syrup
• 1 clove of garlic minced,
• pinch of salt and pepper

1. Preheat your BBQ to medium-high heat and lightly oil the grill grates to prevent sticking. Start with the corn by placing it directly on the grill. Turn the cobs every few minutes for about 10 to 12 minutes, or until they are beautifully charred and tender. Once done, set them aside to cool slightly.
2. While the corn cools, pop the Cleaver’s Organic Sausages on the BBQ. Cook them for 10 to 12 minutes, turning occasionally, until they are golden brown and cooked through with a caramelised finish.
3. When the corn is cool enough to handle, carefully slice the kernels off the cob with a sharp knife and place them in a large mixing bowl. Add the halved cherry tomatoes, diced avocado, finely sliced red onion, chopped coriander, and sliced chilli if you are using it. Gently toss everything together to combine.
4. For the lime dressing, whisk together olive oil, lime juice, honey, minced garlic, and a touch of salt and pepper in a small jar or bowl. Taste and adjust the seasoning to your preference. Drizzle the dressing over the salad and toss to coat everything evenly.
5. Arrange the cooked sausages on a serving platter next to the vibrant charred corn salad. This dish is fresh, easy to prepare, and perfect for a summer BBQ. It pairs beautifully with the smoky, caramelised flavours of the sausages, making it a meal everyone will love.