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Grilled sausages stuffed with Rébellion 1837 on a bed of grilled vegetable salad

4 portions


  • 1 red onion, cut into 1.25 cm (½ inch)-thick slices
  • 1 pepper, your choice, quartered and seeded
  • 1 packet fresh asparagus, trimmed
  • 1 medium eggplant, cut into 1.25 cm (½ inch)-thick slices
  • 30 ml (2 tbsp.) salted butter, melted
  • 3 garlic cloves, chopped
  • Salt and freshly ground pepper
  • 4 fresh European-style sausages, your choice
  • 30 ml (2 tbsp.) balsamic vinegar
  • 125 g (4½ oz.) Rébellion 1837 cheese, sliced


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  • In a large bowl, mix the vegetables and coat with melted butter and garlic. Season generously with salt and pepper.
  • Preheat one side of the barbecue on medium heat and the other on medium-high heat.
  • Place sausages on the preheated medium heat side. Turning regularly, cook for about 10 to 15 minutes or until they are completely cooked.
  • Grill the vegetables on the preheated medium-high heat side. Remove from the grill as soon as each one is done and place them in a bowl. On a work surface, cut the quartered peppers into strips. Put strips in bowl and drizzle with balsamic vinegar. Stir and season to taste.
  • Make a cut lengthwise in the sausages and insert the cheese. Let melt and serve on top of the grilled vegetable salad.



  • The sausages and cooked vegetables will keep in the refrigerator for 4 to 5 days.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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