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…But how do they actually compare vs a pork versions you may wonder? Okay so succulent meaty pork they are not but in their own right they held their shape well after being diced up and cooked, had a pleasant, slightly coarse texture that resembled the nice vegetables inside, not some mashed pulp of gawd knows what! Whilst they were not exactly very exciting on their own, flavour wise, livened up with the bbq sauce they worked a treat and would be a very acceptable vegetarian offering say for example at a bbq or a family gathering. I do cook mostly from scratch but I am only human and use a handful of cheat ingredients for when time is short and these are definitely something that’s handy to keep in the freezer on standby!
6 Rosemary & Garlic Secret Sausages
½ a large courgette
1 medium red pepper
BBQ sauce, to glaze – about 1 cup
Spray oil, to cook
Makes 4-6 kebabs
Using a sharp knife cut each sausage into 3 equal pieces. Halve the courgette length way’s and again so you have four long quarters. Slice into 1 cm chunks.
De-seed the pepper and cut into half inch squares.
Thread alternate pieces of courgette, sausage and pepper onto the kebabs. Spray with oil and grill for about five minutes, brush over the bbq sauce and cook for a further five minutes, turn the kebabs over, grill lightly before glazing again until cooked through – about 5 minutes.
Serve with my herby beans (my next post) or a nice salad or as we are now winter mash is perfectly acceptable!
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As I finally used up the last of my neglected jar of Barbecue sauce I have entered my Kebab’s into Elizabeth’s Kitchen Diary’s No Waste Food Challenge which is being held by Slice Off Me this November!
