Mini sticky sausage kebabs
- Holly Bell - Recipes From a Normal Mum
- Jun 7, 2015
- 1 min read
Everything tastes better on a stick. Perhaps it’s the association with summertime and parties – beach lollies, smoky barbequed kebabs and, of course, cheese and pineapple hedgehogs. This is a quick dinner I make for the kids that rarely produces any leftovers. They’re sticky, they’re sweet, they’re baked in the oven for minimum effort and they’re on cocktail sticks for goodness sake – what’s not to like?!
INGREDIENTS
1 chipolata sausage, cut into 2 cm pieces
1/4 red pepper, deseeded and chopped into 2 cm squares
1 teaspoon honey
1 teaspoon soy sauce
1 teaspoon tomato puree
ground black pepper, (optional)
METHOD
About 15 minutes before you plan to make the kebabs, pop 2 cocktail sticks into a bowl of cold water and weigh them down with a mug (soaking them will stop them from burning in the oven). Preheat the oven to 220°C. Line a baking tray with some kitchen foil.
Thread the sausage and pepper pieces onto the soaked sticks and place on the foil-lined baking tray. In a small bowl, mix together the honey, soy sauce, tomato purée and a little pepper and brush it over the kebabs, turning to fully coat. Pour the remaining marinade over the kebabs and bake for 20 minutes until the sausages are browned and cooked through. Serve with rice or strips of tortilla wrap for mopping up the marinade.
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