Lemon and Thyme Sausage Kebabs

"One of several budget-savvy, "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. This one food editor Barbara Northwood has costed at $A2.26 per serve. Vary the vegetables to meet your taste preferences and add some heat if that's what you like! If making this, I'd be inclined to increase the number of mushrooms and use onion slices in place of the corn which I've never been particularly fond of."
 
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photo by breezermom photo by breezermom
photo by breezermom
Ready In:
40mins
Ingredients:
12
Yields:
8 lemon and thyme sausage kebabs
Serves:
6
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ingredients

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directions

  • Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces.
  • Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
  • To make the lemon dressing, whisk all the ingredients in a small jug.
  • Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
  • Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne.
  • Drizzle with the reserved dressing.

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Reviews

  1. I really enjoyed this colorful kebab recipe. I added some onion to it, and used Conecuh sausage instead of beef sausage. I couldn't really couldn't taste the lemon thyme dressing, except on the corn. I cooked them outside on my charcoal grill, and the smokey flavor made them taste wonderful. Thanks for posting! Made for Newest Zaar tag game.
     
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Tweaks

  1. I really enjoyed this colorful kebab recipe. I added some onion to it, and used Conecuh sausage instead of beef sausage. I couldn't really couldn't taste the lemon thyme dressing, except on the corn. I cooked them outside on my charcoal grill, and the smokey flavor made them taste wonderful. Thanks for posting! Made for Newest Zaar tag game.
     

RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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