Sausage kebabs

Name: Sausage kebabs
Yield: 17 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg boerewors; 4.00 corn on the cob cooked; 8.00 courgettes; 17.00 button mushrooms halved; 2.00 onions medium, quartered; 17.00 cherry tomatoes; sea salt and freshly ground black pepper; 17.00 wooden skewers soaked in water; 3.00 garlic cloves, crushed; 65.00 ml wine white; 65.00 ml lemon juice; 65.00 ml Worcestershire sauce; 65.00 ml chutney

17 servings

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Beef

By Food24 November 03 2009

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Ingredients (13)

1.00 kg	boerewors
4.00	corn on the cob — cooked
8.00	courgettes
17.00	button mushrooms — halved
2.00	onions — medium, quartered
17.00	cherry tomatoes
	sea salt and freshly ground black pepper
17.00	wooden skewers — soaked in water

BASTING SAUCE

3.00	garlic — cloves, crushed
65.00 ml	wine — white
65.00 ml	lemon juice
65.00 ml	Worcestershire sauce
65.00 ml	chutney

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Method:

Thread the sausage (cut into 3 cm pieces) onto the kebab skewers lengthwise, alternating with mealies (cut into 2 cm pieces), courgettes (cut into 1 cm pieces), mushroom halves and onion quarters. End with a cherry tomato and season generously.
Blend all the ingredients for the basting sauce and cook the kebabs over medium coals, basting frequently, until the sausage is done.