Wednesday, 12 November 2014

Veggie Secret Sausage Kebabs

Whilst I can make a perfectly decent barbecue sauce, I was trying to have a raid on the numerous jars collecting in the fridge (there is one full shelf and stragglers in the door and lurking on other shelves! I really am trying harder to use them up!) and I stumbled across a neglected opened jar of Opies Smoked Garlic BBQ Sauce I think my dad had originally bought over back in the summer – it’s a really tasty sauce and had me scheming as to how I would use it up....

In the meantime I was sent some veggie friendly sausages – now in the past the thought of a veggie sausage had me running to the hills as I had never found a decent one and I've been subjected to some pretty insipid non-beast’s along the way! Whilst I have mastered a veggie sausage roll with excellent they are not actually sausage shaped or suitable to cook on the grill and this is where my Secret Sausages stepped in! Reading the blurb off the back of the packet I tried, they hare 90% less fat, 50% of the calories and 35% less salt vs a regular sausage. Oh and 3 sausages count as 1 of your 5 a day too! Sounding like a health food right? All quite impressive indeed….

…But how do they actually compare vs a pork versions you may wonder? Okay so succulent meaty pork they are not but in their own right they held their shape well after being diced up and cooked, had a pleasant, slightly coarse texture that resembled the nice vegetables inside, not some mashed pulp of gawd knows what! Whilst they were not exactly very exciting on their own, flavour wise, livened up with the bbq sauce they worked a treat and would be a very acceptable vegetarian offering say for example at a bbq or a family gathering. I do cook mostly from scratch but I am only human and use a handful of cheat ingredients for when time is short and these are definitely something that’s handy to keep in the freezer on standby!

This particular packet of Secret Sausage's were Rosemary and Garlic, and they are made with green beans, mixed peppers, rice and rosemary, plus garlic of course! They are vegetarian society approved product as well as being gluten free so are suitable for special diets.

6 Rosemary & Garlic Secret Sausages
½ a large courgette
1 medium red pepper
BBQ sauce, to glaze - about 1 cup
Spray oil, to cook

Makes 4-6 kebabs

Using a sharp knife cut each sausage into 3 equal pieces. Halve the courgette length way's and again so you have four long quarters. Slice into 1 cm chunks.

De-seed the pepper and cut into half inch squares.

Thread alternate pieces of courgette, sausage and pepper onto the kebabs. Spray with oil and grill for about five minutes, brush over the bbq sauce and cook for a further five minutes, turn the kebabs over, grill lightly before glazing again until cooked through – about 5 minutes.

Serve with my herby beans (my next post) or a nice salad or as we are now winter mash is perfectly acceptable!

As I finally used up the last of my neglected jar of Barbecue sauce I have entered my Kebab's into Elizabeth's Kitchen Diary's No Waste Food Challenge which is being held by Slice Off Me this November!

Disclaimer: I was sent a variety of Secret Sausage's for review. I recevied no payment for this and all images, text and opinions remain the property of Anne's Kitchen.

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