Sausage and Courgette Skewers with BBQ Sauce Glaze
Perfect for grilling over a small barbecue, these sausage and courgette skewers are coated in a sticky barbecue sauce glaze to make a tasty lunch for two.
Introduction
Crazy simple this! Find courgettes that are not much thicker than a sausage, so when you thread them onto skewers everything lines up pretty neatly. Any sausage works, just use your fave, and with kebabs, double skewering each one is a great way to stop things spinning irritatingly around when you try to turn them. If you have made the Scotch Bonnet BBQ Sauce on page 255 (How to BBQ) this is a fab time to use it, otherwise choose any ready-made brand you like.
Ingredients
| 2 | slim courgettes (zucchini), about 200g (7oz) each, sliced into 1cm (½in) discs |
| 4 | fat sausages, each cut into 4 equal pieces |
| 2-3 tbsp | BBQ sauce |
Essential kit
2 double metal skewers or 4 single skewers and a basting brush
Method
Fire up the barbecue ready for direct grilling with a fire-free zone that you can move to if things get a little feisty in the heat department.
Thread the courgette and sausage pieces onto the skewers, alternately pushing them snugly up against each other. Spoon the BBQ sauce into a little dish and take to the fire with a basting brush.
Rest the skewers on the grill bars over the fire and brush the tops of the sausage and courgette pieces with a little BBQ sauce. Grill for a couple of minutes, then turn over and repeat the brushing. Keep turning and brushing for about 10–12 minutes in total until they are deeply browned all over. If you want to check that the sausages are cooked with a probe, insert the tip into the centre but take care to avoid the metal skewer. It will read 74°C (165°F) when it’s done, but I wouldn’t be too concerned about using a probe because the small size of the sausage pieces should mean they are fine once browned.
Serve hot from the grill.
Technique: direct grilling
Fire setup: two-zone grilling
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