Sponsored: BBQ pepper and Little Willies Sausage skewers
Serves: 2
Prep time: 30 minsTotal time: 
Sponsored
Recipe photograph by Iona Kong
Sponsored: BBQ pepper and Little Willies Sausage skewers
Serves: 2
Prep time: 30 minsTotal time: 
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Ingredients
- 160g pack The Vegetarian Butcher Little Willies Sausages
- 1 red pepper, deseeded and cut into 12 squares
- 1 yellow pepper, deseeded and cut into 12 squares
- 1 onion, cut into small chunks
- 3 tbsp tomato ketchup
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 11/2 tbsp agave syrup
- Warmed flatbreads, red cabbage slaw and lime wedges, to serve
Step by step
- Cut each sausage into three even pieces and thread onto 6 wooden skewers with the peppers and onion chunks.
- Mix together the ketchup, oil, mustard and agave syrup in a small bowl and set aside.
- Cook the skewers around the cooler edges of a hot barbecue for 4-5 minutes, turning occasionally until the peppers and onion start to soften.
- Brush the skewers liberally with the ketchup mixture and cook for a further 2-3 minutes, turning frequently until the peppers and onions are lightly charred. Alternatively, cook in a preheated cast iron griddle pan.
- Serve the hot skewers sprinkled with freshly ground black pepper and with warmed flatbreads, red cabbage slaw and lime wedges.
