Spicy sausage & mushroom sosaties

Image: South African Mushroom Farmers’ Association

Spicy sausage & mushroom sosaties: Kababs with a spicy kick

These sausage and mushroom kababs are a great braai side or starter when your friends arrive. They are a meaty treat that you can eat with your hands while standing around and socializing.

Spicy sausage & mushroom sosaties

Image: South African Mushroom Farmers’ Association

If you have a group of people coming over this weekend, you need to plan great snacks and sides. Kebabs, skewers or sosaties are all the same but we love them regardless. You can put almost anything on a skewer and cook it any way you want to. These spicy sausage and mushroom sosaties are a great braai side or starter when your friends arrive. They are a meaty treat that you can eat with your hands while standing around and socializing.

Spicy sausage & mushroom sosaties suggestions

YOu can cook the pepers, mushrooms and chorizo sausage separately but on a braai, these sosaties will come alive. Mushrooms cook through very easily while the peppers and chorizo gets a great browning on the outside when on the braai. They can be cooked on a nice hot fire, so they will be ready before you cook the rest of the meat. Use any spicy sausage and seasoning you want to and enjoy with a mayonnaise dip.

For a great snack this weekend, assemble and braai some spicy sausage & mushroom sosaties. They’re a meaty, delicious social snack.

Spicy sausage & mushroom sosaties recipe

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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 aside on 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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