Spicy sausage & mushroom sosaties

Image: South African Mushroom Farmers’ Association

Mushroom and chorizo sosaties: Braai or fry, but always delicious

Pan-fried or braai, these mushroom & chorizo sosaties have the hearty and spicy flavours that you can enjoy with friends and family any day.

Spicy sausage & mushroom sosaties

Image: South African Mushroom Farmers’ Association

It’s way too cold outside to braai right now in South Africa but we can still enjoy a favourite style of food. Sosaties, skewers or kebabs, whatever you want to call them, are easy to prepare and always tasty. Our mushroom and chorizo sosaties are easy to put together, cook and enjoy as all the ingredients you want are on a stick. They are great as a snack in a lunchbox, perfect as a side for any meal or even a quick breakfast.

Mushroom & chorizo sosaties tips

The great thing about chorizo other than the bold flavour and that it’s cured, is that it will cook just as long as the mushrooms and peppers. Use any bell peppers you want but we suggest red or green. If you want to get creative, apricot slices or onions make another great addition to the skewers. On sticks, these cook very easily and if you want to throw them on the braai, you’re more than welcome to, but soak the wooden skewers in water so they don’t burn.

Pan-fried or braai, these mushroom & chorizo sosaties have hearty and spicy flavours that you can enjoy with friends and family any day.

Mushroom & chorizo sosaties recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: Starter, SnackCuisine: GlobalDifficulty: Easy
Servings

10

skewers
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 125 g chorizo

  • 30 baby button mushrooms

  • 1 large red bell pepper

  • 1 tsp chipotle flakes

  • ½ lemon, juiced

  • olive oil

Method

  • Slice the bell peppers into small bite-size squares.
  • Slice chorizo into rounds. In a large non-stick frying pan fry the rounds until crispy. Remove them and set them aside on a paper towel but reserve the chorizo oil.
  • Fry the baby buttons and the bell peppers in the chorizo oil until just done. Season with salt and chipotle flakes. Turn the heat off and add the lemon juice.
  • Assemble the skewers with 3 mushrooms per skewer and a few pieces of chorizo and peppers. Serve while still warm.

Notes

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