These Lincolnshire sausage skewers are a great idea for something new to cook on the barbecue or a quick supper dish.
Full of delicious sausage, potatoes, onion and peppers and smothered in a spicy sriracha marinade, they take minutes to make in advance and cook really quickly too.
So simple to use other vegetables that you may have too, these will soon become a family favourite!
Have you tried a Lincolnshire sausage?
There are many regional variations in the UK and one of the most famous comes from Lincolnshire. It's a coarse ground sausage, rather than finely minced, so it has a much more open texture.
It's also heavily flavoured with sage, which goes so well with pork. Some versions also have herbs such as parsley added too.
This good all round 'banger' is perfect for:
- Full English breakfast
- Sausage and mash
- Sausage casserole
- Pasta dishes
These are really simple with just a few ingredients.
- Lincolnshire sausages - available at most supermarkets or online.
- Green and red peppers (bell) - perfect for colour and crunch.
- Onion or large shallot - for flavour and colour.
- New potatoes - medium sized
- Sriracha sauce
- Soy sauce
- Olive oil
See recipe card for quantities.
Cut the potatoes, onions and peppers into 1 inch or 2 cm pieces.
Cook the potatoes in boiling water for 5-10 minutes until tender. Drain and leave to cool.
For the sausage skewers you will need 8 pieces of potato and shallot and 4 pieces each of red and green peppers.
Cut each sausage into 3. Keeping the pieces small allows the edges of the sausages to caramelise and cook much quicker than if they were whole.
Soak the wooden skewers in hot water for 5 minutes. This stops them from burning on the barbecue or grill.
Thread the vegetables and sausage pieces alternatively on the skewers.
Mix the marinade ingredients together and use a pastry brush to cover the sausage kebabs.
⏲️ Cooking Time
Preheat the grill to medium and grill for about 10 minutes, turning regularly so that they are cooked through and browned all over.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Sausages - If you can't get Lincolnshire use your preferred sausage. There's plenty of variety out there nowadays. really love Toulouse sausages as they are really herby and rich.
- Vegetarian or vegan - There are plenty of vegetarian and vegan sausages on the market now. Be sure to read the instructions as the cooking time may be less.
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - add chili pepper flakes to the marinade or use some Tabasco sauce in the marinade.
- Vegetables - Use different vegetables such as sliced courgettes, (zucchini), mushrooms or aubergine, (eggplant)
- Kid friendly - Use a plain sausage and swap the sriracha for ketchup.
- Wooden skewers - These are my preference as some metal skewers just allow the ingredients to swivel round so that they are not evenly cooked. The skewers with a twist are much better!
If you have any cooked kebabs left over then cover and refrigerate as soon as they are cool and eat within a couple of days.
🥗 Side dishes
There are plenty of salads and potato dishes that go well with this.
- Fennel and Pear Salad with Blue Cheese
- Raw Mushroom Salad
- Asparagus, Broccoli and Edamame Salad
- Asian Coleslaw
- Celeriac Remoulade
- Tarragon Potato Salad
💭 Top tip
These skewers are perfect for making ahead. Lay them on a baking tray, cover in cling wrap and refrigerate until needed.
These sausages are similar in that they both use coarse cut meat. However, the Cumberland sausage, from Cumbria, is flavoured predominantly with black and white pepper and without herbs. Although nowadays it is sold often in a standard sausage length, traditionally it would be sold in a coil of sausage up to 50cm or 20 inches long.
More barbecue recipes
Lincolnshire Sausage Skewers
- wooden or metal skewers
- 4 sausages Lincolnshire
- ¼ green pepper bell
- ¼ red pepper
- 1 shallot banana
- 4 new potatoes
- 1 tablespoon olive oil
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- Cut the potatoes, onions and peppers into 1 inch or 2 cm pieces and each sausage into 3.
- Cook the potatoes in boiling water for 5-10 minutes until tender. Drain and leave to cool.
- Thread the vegetables and sausage pieces alternatively on the skewers.
- Mix the marinade ingredients together and use a pastry brush to cover the sausage kebabs.
- Preheat the grill to medium and grill for about 10 minutes, turning regularly so that they are cooked through and browned all over.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended'
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
- When cooking sausages make sure that no pink meat remains.
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