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Smoky sausage skewers with tomato rice recipe

8 ratings

These garlicky, herby sausage and veg skewers are a tasty and interesting twist on traditional meat kebabs and budget-friendly too. Serve on a bed of tomato rice for a tasty midweek meal. See method

Serves 4
Takes 1 hr
635 calories / serving
Freezable
Dairy-free

Ingredients

8-pack pork sausages
2 red onions, 1 cut into 3cm chunks, 1 finely diced
3 peppers, deseeded and cut into 3cm chunks
2 tbsp smoked paprika
2 tbsp dried oregano
3 garlic cloves, crushed
3 tbsp olive oil
2 tbsp tomato purée
300g long-grain rice, rinsed
1 chicken stock pot, made up to 700ml
15g fresh coriander, finely chopped

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2665kj
635kcal 32%
Fat
25g 36%
Saturates
7g 33%
Sugars
12g 13%
Salt
2.2g 36%

of the reference intake
Carbohydrate 77.6g Protein 21.4g Fibre 7.5g

Method

Preheat the oven to gas 7, 220°C, fan 200°C and line a large baking tray with foil. Meanwhile, if using wooden skewers, soak 8 in cold water.
Cut each sausage into 4 pieces and put in a large bowl with the onion and pepper chunks. Add 1 tbsp each paprika and oregano, 1 crushed garlic clove and 2 tbsp oil. Season, then toss to coat gently.
Thread the sausages and veg onto the skewers, then transfer to the tray. Bake for 25-30 mins, turning halfway if starting to catch, until golden brown and cooked through.
Meanwhile, heat the remaining oil in a lidded pan over a medium heat and fry the diced onion for 5 mins, stirring, until softened. Add the remaining paprika, oregano, garlic and tomato purée, and cook for 2 mins or until aromatic.
Add the rice, stir to coat, then add the stock; cover and bring to the boil. Once bubbling, reduce to a simmer for 12-15 mins until the water is absorbed. Set aside for 5-10 mins, covered, until needed.
Carefully fluff up the rice with a fork and stir through the coriander. Serve with the sausage skewers.

Freezing and defrosting guidelines

Freeze skewers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.