Sausage skewers

We’ve tried a lot of vegan sausages. A lot. But the two that always come out on top are Naked Glory and Beyond Meat.

For me, a Naked Glory sausage is perfect for a post-run cooked breakfast and a Beyond Sausage feels more like a hearty dinner treat (probably because they’re huge in comparison). I use them for vegan hotdogs or chopped up and added to pasta dishes.

Today, the sun is shining so the BBQ is ready to cook a small feast. However, the main event is never burgers, it’s always skewers.

Skewers are deceiving. I regularly overestimate how many I can actually eat. We end up making plates and plates of different variations meaning I get that horrible full feeling once we’re done because I need to try everything. Comfortable? No. Completely satisfied? Yes.

So what can go on a skewer? My conclusion is that if you can stab a skewer through said food, then it qualifies as prime skewer material. With loads of variations available, here’s just one favourite that made an appearance at last weeks cookout.

Sausage skewers

BBQ faves: sausage teriyaki skewers

Gina
Prep Time 10 mins
Cook Time 10 mins
Inactive time 12 hrs
Total Time 12 hrs 20 mins
Course Side Dish
Cuisine bbq
Servings 4 servings

Ingredients
  

  • 2 Beyond Meat sausages
  • 100 ml sweet teriyaki sauce
  • 1 pineapple (cored and chunked, or small tin of pineapple chunks)
  • 1 handful spring onions (chopped)
  • 1 tsp vegetable oil
  • 2 tsp dried chilli flakes
  • 1 tsp sesame seeds
  • 1 squeeze of lemon juice

Instructions
 

Prep (the night before)

  • In a sealable container, pour the teriyaki, oil and lemon juice. Stir everything together.
  • Chop your Beyond sausages into chunks. Add to the tub and stir until they are all covered in sauce.
  • Close the tub and pop in the fridge overnight.

On the day

  • If you're using wooden skewers, put them in a glass with water and let soak for at least 30 minutes (Why? So they don’t catch fire on the BBQ.)
  • In the meantime, chop your pineapple into chunks and chop the spring onions.
  • When your skewers are ready, load them up with the the sauage and pineapple.
  • Whack on the BBQ for about 10 minutes, turning regularly.
  • Once cooked, serve on a plate with the sesame seeds and spring onions sprinkled on top. Season with salt and pepper
Keyword meat alternative, vegn

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I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.

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