Sausage Kebabs with Risoni Salad

Ingredients
- 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
Method
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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.
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Cut the capsicum in half, remove the core and seeds and cut into pieces. Cut the onions into the same sized pieces.
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Thread each skewer with alternating pieces of sausage, capsicum and onion.
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Mix 75ml olive oil, garlic and paprika and season well with salt and pepper. Brush the oil mixture all over the kebabs.
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Barbecue or pan-fry the kebabs over moderate heat until everything is hot and well browned.
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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.
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Mix well so that the spinach wilts a little, taste and season. Serve the skewers on the salad.
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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.