Veal Sausage with Honey-Caramelised Grilled Vegetables

30 - 60 minutes
veal sausage
veal grilling


Remove the veal sausages from the refrigerator half an hour before cooking. Peel the onion and cut into eight. Finely slice the vegetables. To make the glaze, first dissolve the sugar in the apple juice and lemon juice. Then stir in the remaining ingredients and coat the vegetables all over. Cover and allow to marinate for around 30 minutes.

Arrange the marinated vegetables on oiled aluminium grill trays ready for barbecuing. Lightly oil the grill. Brown the veal sausages on both sides in the middle of the grill. Finish cooking on the edge of the grill. In the meantime, cook the grill trays of prepared vegetables over the open fire. Turn occasionally. While barbecuing, ‘mop’ the top, ie brush with the remaining spiced honey glaze.

Arrange the veal sausages and vegetables on pre-warmed plates. Serve on wooden boards for a rustic look.


  • 4 pieces of veal sausage
  • 1 red onion
  • 2 courgette
  • 1 aubergine
  • 1 small fennel bulb

For the spiced honey glaze:

  • 4 tbsp apple juice
  • 1 tsp lemon juice
  • 1 tsp brown sugar
  • 2 tbsp honey
  • 2 tbsp peanut oil
  • 4 tbsp light soy sauce
  • 2 dashes of Tabasco


  • Sunflower oil
  • Salt
  • Freshly ground pepper

Nutrition values


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