Glazed Chicken Sausage Kebabs

Glazed Chicken Sausage Kebabs

Shopping List

  • 1 pack Richmond Chicken Sausages
  • 120g tomato ketchup
  • 30g dark brown sugar
  • 20g malt vinegar
  • 10g Worcestershire sauce
  • 1 tbsp paprika
  • 150g cherry tomatoes
  • 150g tinned pineapple
  • 1 yellow pepper
  • 1 green pepper
Step 1Turn the oven to 200C/ 180C fan/ gas mark 6 and bake the Richmond Chicken Sausages for 15 mins (this will part-cook them enough to be placed on a skewer).
Step 2Remove the chicken sausages from the oven and cool for 3-5 mins until they can be handled.
Step 3Prepare the vegetables by slicing the peppers and cutting the pineapple into chunks. Then cut each chicken sausage into 4 pieces, remember to wash your hands before continuing.
Step 4Each skewer will need 4 sausage pieces, 2 tomatoes, 2 chunks of pineapple and 3 pieces of pepper.
Step 5Push the wooden sticks through the cherry tomatoes, peppers, pineapple chunks and pieces of sausage, making sure the pointy end of the stick is facing away from you.
Step 6Brush your skewers with oil and put in a baking dish returning to the oven for 15-20 mins or until the veg are soft and the sausages are browned.
Step 7For the glaze, simply mix all of the ingredients, then brush liberally over your kebabs return to the oven for 2-3 minutes or until the glaze is sticky and brown.
Step 8Enjoy! And do let us know how your creation turned out via our Facebook page!

Richmond Chicken Sausages


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