Teriyaki Sausage Skewers
These teriyaki sausage skewers are the perfect pairing for a sunny BBQ! Skewer them up, whack them on the grill and wait for them to go sticky and delicious, you really can't go wrong!
Servings
Ingredients
For the glaze
<item-todo-done>2 tsp water<item-todo-done><item-todo-done>100ml teriyaki sauce<item-todo-done><item-todo-done>50ml maple syrup<item-todo-done><item-todo-done>2 tsp cornflour<item-todo-done>
For the skewers
<item-todo-done>4 chunky plant-based sausages<item-todo-done><item-todo-done>2 ready to eat corn on the cobs<item-todo-done><item-todo-done>2 red peppers<item-todo-done><item-todo-done>16 chestnut mushrooms<item-todo-done><item-todo-done> rice<item-todo-done><item-todo-done>12 cherry tomatoes<item-todo-done><item-todo-done>2 courgettes<item-todo-done>
To serve
<item-todo-done> green salad<item-todo-done><item-todo-done> Chilli flakes for garnish<item-todo-done>
Ingredients
For the glaze
<item-todo-done>4 tsp water<item-todo-done><item-todo-done>200ml teriyaki sauce<item-todo-done><item-todo-done>100ml maple syrup<item-todo-done><item-todo-done>4 tsp cornflour<item-todo-done>
For the skewers
<item-todo-done>8 chunky plant-based sausages<item-todo-done><item-todo-done>4 ready to eat corn on the cobs<item-todo-done><item-todo-done>4 red peppers<item-todo-done><item-todo-done>32 chestnut mushrooms<item-todo-done><item-todo-done> rice<item-todo-done><item-todo-done>24 cherry tomatoes<item-todo-done><item-todo-done>4 courgettes<item-todo-done>
To serve
<item-todo-done> green salad<item-todo-done><item-todo-done> Chilli flakes for garnish<item-todo-done>
Before you start
Oven preheated to 180˚C, fan setting | Lasagne dish lined with parchment paper | 6 metal skewers, or wooden skewers soaked in water for at least 1 hour beforehand | Small saucepan | Pastry brush
Prepare the skewers
- Cut the sausages, corn on the cob, and courgettes into 2cm pieces
- Halve, core and cut the peppers into 2cm pieces
- Push the prepared vegetables, mushrooms and tomatoes on to the skewers and set them over the lasagne dish
Prepare the glaze
- Mix the cornflour and water together in a small bowl to form a slurry
- Add the teriyaki sauce and maple syrup to the saucepan and simmer over medium heat for 3-4 minutes until it starts to thicken
- Add the slurry to the pan, turn the heat down and stir until the sauce reaches the consistency of a loose syrup
- Transfer the glaze to a bowl and leave to set to the thickness of maple syrup
**Dress and cook the skewers **
- Brush the glaze over the skewers making sure everything is well covered (saving a little for glazing)
- Put the lasagne dish in the oven and roast for 20 minutes
- Remove the dish from the oven and brush with the remaining glaze
**Prepare the remaining sides and plate **
- Cook the rice according to package instructions
- Dress your salad as desired
- Plate up the skewers and sprinkle over some chilli flakes
- Plate up with the rice and salad and serve immediately