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.

Lamb and rosemary sausages

Makes 10 sausages

Ingredients

500g lamb mince, you could sub for beef, veal, chicken or pork

½ brown onion, peeled

2 cloves of garlic, peeled

Small handful of parsley, you can leave out if you like

3-4 small stems of rosemary leaves taken off the stem, about 2 tbsp or so of leaves

1 tbsp corn flour or other starchy flour such as arrowroot, tapioca, potato or rice flour

Method

Put the onion, garlic and herbs in a food processor until rough chop. Add your mince and flour and pulse until the mince is fine like sausage meat. It will be sticky.  Add ½-1 tsp of pink salt or to taste. Pulse again.

Take out and form into 10 balls, then roll out on a flat board to sausage shape, use your fingers to bring the ends in so the sausage is even and roll so it is nice and smooth. Continue until you have your sausages all done. Place in the fridge until you need them.

Sausage and vegetable bake

Virtually no prep dinner- serves 4

Ingredients

6 sausages -1/2 kg - I used  macro organic sausages - cut these in half
2 zucchinis -cut into 4
2 cobs of corn -cut into 4
250g punnet of grape/cherry/petite tomatoes-leave whole. If using big tomatoes just cut in half.
250g button mushrooms-leave whole
I like to put a heads worth of garlic in and a shake of dried thyme and oregano

Method

Put everything in a roasting tray and drizzle with olive oil, salt and pepper, bake at 200C for 10 minutes, or until your sausages are cooked. EASY!!
I had some leftover cubed cooked sweet potato so I roughly mashed in the pan and cooked with some butter as a hash.

Korma fish and bean sausages

Serves 4

 

Ingredients

500g fish fillets- take half the fish and just finely chop to keep some texture.

1-2 tbsp korma paste paste, or store brought

200g green beans, top and tailed sliced as thin as you can

Method

Put half the fish in a food processor, add your paste and blend until smooth. Put in a bowl add your beans and the chopped fish. Shape into 8 sausages and put in the fridge until you are ready to cook them, they hold together better if you put them in the fridge first. Cook in a pan on a medium heat in some coconut oil/ghee and cook for 10 minutes turning regularly. Serve this with some cucumber/garlic yoghurt sauce and roasted cauliflower and broccoli tossed in some korma paste