20 mins
Super easy
serves 4
About the recipe
Ingredients
6 higher welfare pork and leek sausages
a small bunch of fresh rosemary, leaves removed apart from the end few
a small bunch of fresh thyme, leaves picked
a good lug of olive oil
½ a cucumber
150ml low-fat natural yoghurt
sea salt and freshly ground black pepper
juice of 1 lemon
Method
There's no fiddling about here – whip up these sausage kebabs, then whack them on the barbecue!
- Preheat a barbecue or griddle pan.
- Remove the skins from the pork and leek sausages by slitting lengthways and peeling off. Mould each sausage around a stick of rosemary, almost squashing the meat on – try to leave finger marks.
- Put a handful of the fresh thyme leaves in a pestle and mortar and pound a little, adding the olive oil. Roll the sausages in the thyme and oil, and whack them on the barbie or griddle pan for 10 minutes, turning occasionally until golden and cooked.
- Grate the cucumber into a bowl, stir in the yoghurt and season with salt and pepper, and lemon juice. Drizzle this over your cooked kebabs and enjoy!
Tags