Sausage Kebabs with Orzo Salad

clock 20 minutes + 30 minutes bowl Serves 6


  • 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
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  • 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.

  • Drain well.

  • 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.

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