Simple Sausage Skewers
14
- Prep Time15 min
- Total Time35 min
- Makes8 servings
Produced by Stephanie Han Kim, Photography by Christie Vuong,Food Styling by Ashley Denton, Prop Styling by Madeleine Johari.
This versatile recipe comes together in minutes. I like toasting my own spices, but you can sub in a store-bought mix, such as garam masala, shawarma seasoning or ras el hanout. Stuff the sizzling kebabs into pitas with roasted veg; serve alongside dal, naan and kachumber; tuck into lettuce wraps; or make mini versions for cocktail hour.—Tara O'Brady
Ingredients
1 tsp cumin seeds
1/4 tsp fennel seeds
450 g hot or mild Italian sausages, casings removed
2 onions, diced
2 cups finely chopped cilantro leaves and tender stems, about 1 bunch
Instructions
Preheat barbecue to medium-high. Soak 8 wooden skewers in a dish of warm water for 20 min.
Meanwhile, toast cumin and fennel seeds in a small frying pan over medium, shaking often, until very fragrant, 2 to 3 min. Grind coarsely in a spice grinder or with a mortar and pestle. Set aside and let cool. Grind again until fine and powdery.
Combine sausage meat, onions and cilantro in a large bowl. Sprinkle ground spices overtop. With clean, wet hands, fold and knead until well combined. (Go slowly; it takes time to coax the onions into the mixture.) Divide mixture into 8 portions. Form sausage-shaped kebabs around soaked skewers.
Oil grill. Barbecue skewers, turning often and adjusting heat as necessary, until meat is well browned and no longer pink in centre, about 10 min.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.