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.
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