Sausage Kebabs with Risoni Salad

clock 10 minutes + 30 minutes bowl Serves 4


  • 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
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  • 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.

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