Superb cheat’s kebabs

Name: Superb cheat’s kebabs
Total time: 20 min
Yield: 4
Ingredients: 6 higher-welfare pork and leek sausages; 1 small bunch fresh rosemary leaves removed apart from the end few; 1 small bunch fresh thyme leaves picked; 1 good lug olive oil; ½ cucumber; 150 ml low-fat natural yoghurt; sea salt; freshly ground black pepper; 1 lemon juice of

Great for parties and kids love them

Gluten-freegf

“There's no fiddling about here – whip up these sausage kebabs, then whack them on the barbecue! ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Pork Sausage Starters

Nutrition per serving

Calories 255 13%
Fat 24.7g 35%
Saturates 7.0g 35%
Sugars 3.7g 4%
Protein 13.4g 27%
Carbs 4.5g 2%

Of an adult's reference intake

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Ingredients

6 higher-welfare pork and leek sausages
1 small bunch fresh rosemary , leaves removed apart from the end few
1 small bunch fresh thyme , leaves picked
1 good lug olive oil
½ cucumber
150 ml low-fat natural yoghurt
sea salt
freshly ground black pepper
1 lemon , juice of

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Method

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!