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Smoky Cocktail Sausage Kebabs with Tomato and Sour Cream Dip
    • Prep: 0:30
    • Cook: 0:15
  • Difficulty:
  • Serves:


    • 3 tbsp tomato ketchup
    • 2 tbsp malt vinegar
    • 1 tbsp light brown sugar
    • ½ tsp smoked paprika
    • 1 tsp thyme leaves, finely chopped
    • Dash Worcestershire sauce
    • 450g (30) cocktail sausages
    • 18 cherry tomatoes
    • 2 green peppers, deseeded and cut into 2cm dice
    • 3 Cox's apples, cored and cut into dice
    • Sea salt and black pepper
  • For the tomato and sour cream dip

    • 1 tomato, finely chopped
    • Juice of ½ lemon
    • ½ tsp caster sugar
    • Dash Worcestershire sauce
    • 4 spring onions, trimmed and finely chopped
    • 1 small tub sour cream
    • Sea salt and black pepper


Makes 10 kebabs

You will also need
10 wooden skewers


Mix the ketchup, vinegar, sugar, paprika and thyme leaves in a small casserole dish and add the sausages, coat well. Season and cover, place in the fridge to marinate for an hour.

Meanwhile prepare the tomato and sour cream dip. Mix together the chopped tomatoes, lemon juice and sugar and season with sea salt and black pepper. Leave to stand for 15 minutes. Add the Worcestershire sauce, spring onions, and sour cream, mix together, season and refrigerate until required.

Place 3 sausages onto each skewer alternating with the peppers, apple and cherry tomatoes. Cook for 10 – 15 minutes either on a barbecue or under a preheated grill, turning regularly and coat with any remaining marinade.

Serve the kebabs with the tomato and sour cream dip, a mixed salad and pitta breads