• 8 sausages, varied flavours
• 1 papaya, cubed
• 1 tin lychees, drained

• 2 Tbsp. (30 mL) liquid honey*
• 1/4 cup (60 mL) sugar
• 1 tsp. (5 mL) Meaux mustard*
• 2 garlic cloves, chopped
• 1/4 cup (60 mL) white wine vinegar
• 1/2 (125 mL) olive oil*

1. Preheat barbecue at medium.
2. Blanch sausages in boiling water 2 to 3 minutes. Drain and cut into three pieces. Thread the pieces onto brochettes, alternating meat with papaya and lychees. Set aside.
3. Brush brochettes with sauce and grill them 6 to 10 minutes on an oiled barbecue grill. Turn them over frequently and brush with sauce while cooking

1. Put all sauce ingredients in a saucepan. Bring to a boil. Let simmer 1 to 2 minutes and set aside in a warm place.

4 Servings