Sweet and Sticky Vegan or Pork Sausage Kebabs

My husband Howard and son Ted absolutely love sausages. They would eat sausages for breakfast, lunch and dinner. There weren’t any complaints when I suggested cooking sausage kebabs for dinner one Saturday. We don’t tend to eat pork a lot in this house. I find my stomach doesn’t respond to well to pork on a regular basis. Therefore I made Howard and Ted’s kebabs with pork sausages and I ate mine with vegan sausages. By cooking vegan and pork sausages we were able to have the best of both worlds.

The kebabs were delicious with the pork sausages and they were equally as good with the vegan sausages too. I bought both the pork and vegan sausages from our local supermarket as we like these ones the most. I cooked the vegan sausages in the oven for the same amount of time as the pork ones. I wanted the vegetables around the sausages to be well cooked. On the packet of the vegan sausages it says to cook them in a pan or under a grill. I find they cooked just as well in the oven. Howard, Ted and I recommend trying both, but the decision is yours.

Do you love sausage kebabs and have you tried vegan sausage kebabs? Let me know in the comments below and please don’t forget to like and follow me.

Equipment

• Sharp knife
• Chopping board
• Tablespoon
• Teaspoon
• Skewers x 8
• High sided baking tray
• Plastic brush

Serves 4

Ingredients for the kebabs

• Sausages x 8
• Small tomatoes x 16
• Red pepper x 2
• Courgettes x 2

Ingredients for the sauce

• Honey, coconut sugar or brown sugar x 4 tbsp
• Tomato puree x 4 tbsp
• Tamari or soy sauce x 4 tbsp
• Apple cider vinegar x 4 tbsp
• Ginger x 1 – 2 tsp
• Garlic granules x 1- 2 tsp
• Salt and pepper to taste

Method for the sauce

• Pour the honey, coconut or brown sugar into a small mixing bowl.
• Put in the tomato puree, tamari or soy sauce, apple cider vinegar, ginger and garlic granules.
• Add salt and pepper to your taste.
• Mix these ingredients together and set the mixture aside.

Method for the sausage kebabs

• Preheat the oven to 180°C or gas mark 4.
• Cut the small tomatoes in half.
• Wash and slice the courgettes into 16 pieces.
• Now cut the top from the pepper and remove the core and the green stalk.
• Slice the flesh into 16 pieces.
• Next cut the sausages into 4 pieces each.
• Slide a tomato onto the skewer, then slide the courgette, sausage and red pepper.
• Repeat this process until you fill up the skewer with 4 pieces of tomato, sausage, courgette and red pepper.
• Then repeat the process for all the other skewers.
• When all the skewers are ready, place them in the high sided baking tray.
• Spread the sauce over the skewers using the plastic brush.
• Make sure you turn the skewers and cover all the sides of the kebabs.
• Once the kebabs are covered in the sauce, put them in the oven and cook for about 25 -30 minutes.
• When the juices run clear in the high sided pan, the sausages are cooked.
• Remove from the oven and serve with chips or rice and salad.
• Then enjoy.

Sweet and Sticky Vegan or Pork Sausage Kebabs were a huge success and plates were definitely cleaned by the end of this meal. Sadly, I would not suggest freezing these kebabs but they could be taken as a great packed lunch. They could also be cooked on the BBQ in the warmer months as well. We ate these kebabs with chips and salad but they could be eaten with mash and beans too. They are great in winter and in summer. However you decide to eat this dish, as always, please enjoy. Thank you xxx