Sunday 24 January 2016

Sausage and vegetable kebabs


Serves 4-6
600g pack of sausages- you can always buy more and freeze or cook them all and use in a salad, or fry up with some rice and vegetables.

Your choice of vegetables like slices of zucchini, mushroom, pineapple, red onion, capsicum and cherry tomato, I like to put the tomato on the sharp point for the kids
Thread on kebab sticks, alternating sausage and vegetables.
Cook in a pan, bake or bbq and serve with some brown rice or quinoa. You can serve with more salad or veg on the side to bump up your veg intake.
I like it with this japanese bbq sauce- heat the sauce add a little water to get a runny consistency and drizzle over the kebabs and rice when you serve it. Can add a sprinkle of black and white sesame seeds if you want.








Japanese bbq sauce

 Ingredients
3 tbsp tomato paste
1 ½ tbsp tamari or soy sauce
1 ½ tbsp mirin
1 ½ tsp Worcestershire sauce (if you don’t have it you can leave out)
1 tsp finely grated ginger

Method
Mix together and drizzle over the rice and kebabs. Any leftover can be used as a marinade or dipping sauce for dumplings.






















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