Cabbage Boil Skewers with Comeback Sauce

Method

1. Light the charcoal and wait until the flames die down and the coals are covered in white ash, about 30 minutes. If you are using wooden skewers, soak them in water meanwhile (metal skewers are sturdier and better here). Mix the mayonnaise, ketchup, hot sauce and a quarter of the Cajun seasoning in a cup to make the comeback sauce and keep it in the cooler.

   Add in this stepMayonnaise 3 tbspKetchup 2 tspHot sauce 1 tspCajun seasoning ½ tsp

2. Bring a 20 cm pot of water to the boil with the salt over high heat. Add the potatoes and the corn cut into 2.5 cm rounds and boil for 12 min, until a knife just goes in. Cut the cabbage into 4 cm squares, each 3 or 4 leaves thick, add them and blanch for 1 min more, then drain everything. Blanching keeps the cabbage from cracking on the skewer.

   Add in this stepSalt (for the cooking water) 1½ tspBaby potatoes (3 to 4 cm) 240 gCorn on the cob 1Green cabbage 240 g

   high heat

3. Cut the sausage into 2.5 cm pieces and thread potato, sausage, cabbage and corn alternately onto the skewers (4 in total). Push the skewer through the centre of the corn cob.

   Add in this stepSmoked sausage (fully cooked) 200 g

4. Melt the butter in a small pan over low heat, add the chopped garlic and the rest of the Cajun seasoning and stir for 1 min to make the Cajun butter.

   Add in this stepButter 35 gGarlic cloves 2Cajun seasoning 1½ tsp

   low heat

5. Put the skewers on the grate over charcoal (medium heat) and grill for 8 min, turning every 2 minutes and brushing with the Cajun butter, until the edges are charred in places and the sausage is sizzling hot. If dripping butter causes flare-ups, move the skewers aside for a moment.

   charcoal (medium heat)

6. Scatter with chopped parsley and serve with lemon wedges and the comeback sauce. The skewers are very hot, so hold them with gloves or tongs.

   Add in this stepParsley 4 gLemon ½