Sausage Kebabs with Orzo Salad
- 12 Angus Beef Sausages
- 2 red or yellow capsicums
- 2 large red onions
- 12 bamboo skewers, soaked in cold water for 30 minutes
- 3 cloves garlic, crushed
- 1 tsp sweet smoked paprika
- 300 g orzo or other rice shaped pasta
- 250 g cherry tomatoes, halved
- 2 handfuls rocket leaves
- 1/2 cup basil leaves, torn into smaller pieces if they are large
- 75 ml olive oil
- 3 tbsp white wine vinegar
How to Cook Perfect Pasta
Put the sausages into a large saucepan of cold water.
Slowly bring to the boil then remove and run under cold water until the sausages are cold.
Slice each sausage into 4 equal pieces.
Cut the capsicum in half, remove the core and seeds and cut each into 3cm pieces
Cut the onions into the same sized pieces.
Thread each skewer with 4 pieces of sausage. In-between each piece of sausage thread a piece of capsicum and a piece of onion.
Mix the olive oil, garlic and paprika and season well with salt and pepper.
Brush the oil mixture all over the skewers.
Barbecue or pan-fry the skewers over moderate heat until everything is hot and well browned.
Meanwhile, boil the orzo in plenty of well salted water until al dente.
Drain well, place in a large bowl and add the tomatoes, rocket, basil, extra virgin olive oil and vinegar.
Mix well so that the rocket 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.