8 Chicken Sausages

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 1 Turn 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 2 Remove the chicken sausages from the oven and cool for 3-5 mins until they can be handled.
Step 3 Prepare 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 4 Each skewer will need 4 sausage pieces, 2 tomatoes, 2 chunks of pineapple and 3 pieces of pepper.
Step 5 Push 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 6 Brush 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 7 For 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 8 Enjoy! And do let us know how your creation turned out via our Facebook page.