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.
- 8 beef sausages
- 2 corn cobs, cut into 3 cm slices (11/4 inch)
- 4 zucchini, cut into 3 cm slices (11/4 inch)
- 1 red capsicum, chopped
- 200 g button mushrooms (61/2 ounces)
- 8 wooden skewers
Lemon Thyme Dressing
- 1⁄2 cup olive oil
- 1⁄2 cup lemon juice
- 2 -3 garlic cloves, crushed
- 1 tablespoon fresh thyme leave
- sea salt, to taste
- fresh ground black pepper, to taste
- 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.