STICKY SAUSAGE & ROSEMARY SKEWERS
Our version of pigs in blankets uses a decorative herb sprig and a drizzle of sweet maple syrup to really bring the traditional side dish to life
Provided by Cassie Best
Categories Side dish
Time 50m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a large baking tray with a little oil. To prepare your skewers, remove most of the leaves from each rosemary sprig, keeping a few leaves at the end. Sharpen the other end to a point by cutting it at an angle.
- Stretch the bacon by placing it on a chopping board and running the back of a knife along the length. Cut each piece in half across the middle. Thread 3 sausages onto each skewer, weaving a piece of bacon around them as you do.
- Arrange the skewers on the baking tray and bake for 20 mins. Turn them, brush with maple syrup and return to the oven for 10 mins more until really sticky.
Nutrition Facts : Calories 165 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 6 grams protein, Sodium 1.2 milligram of sodium
ITALIAN STYLE SAUSAGE SKEWERS
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 6 servings (1 serving is 4 pieces)
Number Of Ingredients 5
Steps:
- Cook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds.
- Put an olive half about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end.
Nutrition Facts : Calories 100 calorie, Fat 5.5 grams, SaturatedFat 1 grams, Cholesterol 33 milligrams, Sodium 350 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 8 grams
GARLIC AND ROSEMARY STUFFED SAUSAGES
Adapted from an Australia Day BBQ recipe in the current issue of 'New Idea'. As I don't have a BBQ, when I make these I shall be panfrying them. Please feel free to vary the herbs so that you use your favourite herbs and to use the amount of garlic to meet your taste preferences. The discarded green end of the leek can be saved and used in my Recipe #135453.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool.
- To make the stuffing, heat the oil in a large, preferably non-stick, pan; add the onion, leek and garlic cook, stirring occasionally, until soft; remove from the heat; add the stuffing mixtire, water, rosemary and nuts; season with salt and pepper; stir until well-combined.
- Cut lengthways slits in the sausages, taking care not to cut the sausages all the way through; divide the stuffing mixture among the sausages; wrap each sausage in a slice of prosciutto.
- Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through.
- Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.
- Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.
STICKY SWEET SAUSAGE KABOBS
Easy, delicious and cheap kebabs that are quick and fun to prepare. Ideal for kids--big and small. Serve as part of a BBQ or on a bed of couscous and sultanas.
Provided by Suzanne W
Categories Pork Sausage
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat. Soak eight wooden skewers in water to prevent burning when grilled.
- Mix honey, mustard, soy sauce, and five spice powder together in a large bowl. Add sausage, shallot, red pepper, zucchini, and carrot, and toss thoroughly to coat. Alternately thread sausage, shallot, red pepper, zucchini, and carrot onto skewers.
- Cook skewers on the prepared grill until sausage is evenly brown and vegetables are tender.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 21.5 g, Cholesterol 41.8 mg, Fat 9.6 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 528.5 mg, Sugar 12.1 g
ROSEMARY SKEWERS
My picture came out wonky for some reason, but trust me when I say these are BEAUTIFUL! And of course, they taste amazing!! Super easy, though it does take some time for assembly. These need to sit in the fridge overnight to allow the rosemary flavor to infuse into the rest of the ingredients. Note: My picture shows regular black olives with un-marinated mozzarella "pearls," but I've found that marinated mixed olives (from the antipasto bar at most grocery stores) and the larger, marinated mozzarella balls (appx 1-inch in diameter) provide much better flavor! Recipe yield and prep time is approximate.
Provided by Robyns Cookin
Categories Low Protein
Time 30m
Yield 15 , 15 serving(s)
Number Of Ingredients 6
Steps:
- PREPARATION:.
- Strip the rosemary leaves from the stems, except for about one inch at the top.
- Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.
- Poke a toothpick through the sides of the olives (for easier assembly); depending on how strong / thick your rosemary skewers are, you may need to do the same for the artichoke hearts and/or mozzarella balls.
- Cut each mozzarella ball in half.
- Cut each piece of salami in half.
- ASSEMBLY:.
- Thread the rosemary in the following order: olive, half mozzarella ball, half salami folded in half, artichoke heart, half salami folded in half, half mozzarella ball, olive.
- Sprinkle with the chopped rosemary.
- Cover and let sit overnight (or at least several hours).
- Just before serving, drizzle a bit of vinaigrette over top. (If you pour it on too soon, the mozzarella will absorb the color of the vinegar and won't be pretty.).
Nutrition Facts : Calories 59.9, Fat 2.7, SaturatedFat 1.3, Sodium 11.9, Carbohydrate 9.5, Fiber 6.5, Protein 1.5
STICKY SWEET SAUSAGE KABOBS
Easy, delicious and cheap kebabs that are quick and fun to prepare. Ideal for kids--big and small. Serve as part of a BBQ or on a bed of couscous and sultanas.
Provided by Suzanne W
Categories Pork Sausage
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat. Soak eight wooden skewers in water to prevent burning when grilled.
- Mix honey, mustard, soy sauce, and five spice powder together in a large bowl. Add sausage, shallot, red pepper, zucchini, and carrot, and toss thoroughly to coat. Alternately thread sausage, shallot, red pepper, zucchini, and carrot onto skewers.
- Cook skewers on the prepared grill until sausage is evenly brown and vegetables are tender.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 21.5 g, Cholesterol 41.8 mg, Fat 9.6 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 528.5 mg, Sugar 12.1 g
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