Sausage Kebabs with Risoni Salad
- 8 beef sausages
- 1 red or yellow capsicums
- 1 large red onion
- 175 ml Select olive oil
- 2 cloves garlic, crushed
- 1 tsp sweet smoked paprika
- 250 g risoni pasta
- 1 tomato, diced
- 1/4 bag spinach greens
- 1/2 cup basil leaves, torn into smaller pieces
- 3 Tbsp white wine vinegar
Put the sausages into a large saucepan of cold water. Slowly bring to the boil to prevent them bursting, then, simmer for 5 minutes or until cooked. Remove and run under cold water until the sausages are cold. Drain well. Slice each sausage into equal pieces.
Cut the capsicum in half, remove the core and seeds and cut into pieces. Cut the onions into the same sized pieces.
Thread each skewer with alternating pieces of sausage, capsicum and onion.
Mix 75ml olive oil, garlic and paprika and season well with salt and pepper. Brush the oil mixture all over the kebabs.
Barbecue or pan-fry the kebabs over moderate heat until everything is hot and well browned.
Meanwhile, boil the risoni in plenty of salted water until al dente. Drain well, place in a large bowl and add the tomato, spinach, basil,100ml olive oil and vinegar.
Mix well so that the spinach wilts a little, taste and season. Serve the skewers on the salad.
Tip: Raw sausages need to be cooked slowly over low heat to prevent them bursting. If you want to speed up frying sausages, place the raw sausages in a saucepan of cold water. Bring to the boil then remove from the heat. Drain, cool and fry until hot and browned.