Smokey cocktail sausage kebabs (makes 10)
Category
Main
Servings
Makes 10
Recipe created by TV chef Rachel Green for Wilkin & Sons. If you can’t buy cocktail sausages we suggest you use chipolata sausages and carefully twist them in half then cut.
The kebabs can be cooked on a barbecue or under a pre heated grill.
Author:Rachel Green
Ingredients
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3 tbsp Tiptree Tomato Ketchup
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2 tbsp Malt Vinegar
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1 tbsp Light Brown Sugar
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½ tsp Smoked Paprika
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1 tsp Thyme leaves – fresh if possible - finely chopped
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Dash of Worcestershire Sauce
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450g (30) Cocktail Sausages
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18 Cherry Tomatoes
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2 Peppers - green & orange, deseeded & cut into 2cm dice
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3 Cox’s Apples – cored & cut into dice
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Sea Salt & freshly Black Pepper
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1 Tomato – finely chopped
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½ Lemon – the juice
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½ tsp Castor Sugar
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Dash of Worcestershire Sauce
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4 Spring Onions, trimmed & finely chopped
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1 small tub Sour Cream
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Sea Salt & Black Pepper
For the Tomato & Sour Cream Dip:
Directions
Mix Tomato Ketchup, vinegar, sugar, paprika and thyme leaves in small dish, and add sausages, coat well. Season and cover, place in fridge to marinate for 1 hour.
Meanwhile prepare the tomato and sour cream dip. Mix together chopped tomatoes, lemon juice and sugar then season with salt and pepper. Leave to stand for 15 minutes. Add the Worcestershire Sauce, spring onions and source cream, mix and refrigerate.
Place 3 sausages onto each skewer alternating with peppers, apple and cherry tomatoes.
Cook for 10-15 minutes on a barbecue or under a preheated grill turning regularly and coat with any remaining marinade
Serve kebabs with the tomato and sour cream dip, salad leaves and pitta breads.
