A complete feeling of summer season – Sausages with BBQ vegetable skewers. Today, I present you in honor of the new country I live in, the best of best Austria has to offer – Sausages (Würste), accompanied by colorful BBQ skewers. Ideal for any evening gathering or dinner party. Impressive and totally yummy!
Total Time: 1 hour 30 minutes
5 long pork sausages of a good quality
5 small white sausages of a good quality
BBQ Vegetables Skewers:
8 small spring potatoes, washed, peeled and halved
2 heads of cauliflower (I used yellow and pink one), washed in pieces (leave bigger pieces, so cauliflower doesn’t fall apart)
1 medium zucchini, washed and sliced
1 sweet red paprika, washed, cleaned and diced
150g of chestnut mushrooms, cleaned and halved (caps only)
2 medium shallots, peeled and sliced
1 teaspoon of paprika powder, Provencal Herbs, Satureja
Pinch of chili flakes
Sea Salt and ground black pepper
2 splashes of olive oil
First, precook the potatoes. Cook them in a salted hot boiling water for about 10 minutes. Don’t let them cook all the way, otherwise they will be fall apart on skewers. Take them out and let them cool down a bit.
Meanwhile, prepare the rest of vegetables. Place them all in large mixing bowl. Season with all herbs and spices (chili, paprika, Provencal Herbs, satureja, salt and pepper). Gently stir in the potatoes and add some splashes of olive oil.
Start creating colorful skewers on wooden sticks. Have fun with it and be careful on your fingers. Such prepared skewers you can cover with a cling foil and place in the fridge until you barbecue them (or barbecue them straight away).
Depending on your grill, barbecue the skewers and sausages together. Vegetables don’t need lots of time. That’s why I pre-cooked the potatoes. On my electric grill, on high heat, is all done within 20 minutes.
Serve with Chives Dip (½ cup yogurt, ½ cup crème fraîche, 1 tablespoon of chives, 1 tablespoon of lemon juice), Blue Cheese Dressing and homemade Ljutenica.
Makes 4 serves.