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Teriyaki Sausage Skewers

Teriyaki Sausage Skewers
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!


Before you start

Oven preheated to 180*C | Lasagne dish | 6 metal skewers | Small saucepan | Pastry brush


For the glaze

  • 2 tsp cornflour + 2 tsp water
  • 100 ml Kikkoman Teriyaki Marinade
  • 50ml maple syrup

For the skewers

  • 4 chunky vegan sausages
  • 2 ready to eat corn on the cobs
  • 2 courgettes
  • 2 red peppers
  • 16 chestnut mushrooms
  • 12 cherry tomatoes (optional)

To serve

  • Rice
  • Green salad


  1. 1.

    Prepare the skewers | Cut the sausages, corn on the cob, and courgettes into 1 inch pieces | Halve, core and cut the peppers into 1 inch 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 Kikkoman Teriyaki Marinade 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

    Time to serve | Prepare your rice and plate it up | Place the skewers on the rice, dress with green salad and serve immediately