Pork Sausage with Spanish-Style Corn Salsa

Ingredients

• 4 Quebec pork sausages, blanched and cut into 2.5-cm (1-in.) thick pieces
• 1 tbsp. 15 ml olive oil
• 1 small Spanish onion, thinly sliced
• 1 tbsp. 15 ml smoked paprika
• 1 clove garlic, minced
• 1 sprig thyme
• 1 can of 398 ml (14 oz) diced tomatoes
• Salt and freshly ground pepper, to taste

To blanch sausages, place sausages in a pot of cold water and bring to a boil, then simmer for around 5 minutes. Drain

Spanish-style corn salsa

• 2 cobs corn, cooked and de-kernelled, or 2 cups frozen corn, thawed
• 2 tsp. 10 ml adobo sauce
• 2 Italian tomatoes, diced
• 2 tbsp. 30 ml lime juice
• 2 tbsp. 30 ml olive oil
• 2 cloves garlic, minced
• 4 sprigs thyme, leaves only
• Cilantro leaves, to taste

Crouton

• 1/2 baguette, cut into long, thin slices
• Olive oil