Lemon And Thyme Sausage Kebabs Recipes

LEMON AND THYME SAUSAGE KEBABS

Lemon and Thyme Sausage Kebabs image

One of several budget-savvy, "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. This one food editor Barbara Northwood has costed at $A2.26 per serve. Vary the vegetables to meet your taste preferences and add some heat if that's what you like! If making this, I'd be inclined to increase the number of mushrooms and use onion slices in place of the corn which I've never been particularly fond of.

Provided by bluemoon downunder

Categories Lunch/Snacks

Time 40m

Yield 8 lemon and thyme sausage kebabs, 6 serving(s)

Number Of Ingredients 12

Ingredients

8 beef sausages
2 corn cobs, cut into 3 cm slices (11/4 inch)
4 zucchini, cut into 3 cm slices (11/4 inch)
1 red capsicum, chopped
200 g button mushrooms (61/2 ounces)
8 wooden skewers
1/2 cup olive oil
1/2 cup lemon juice
2 -3 garlic cloves, crushed
1 tablespoon fresh thyme leave
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces.
Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
To make the lemon dressing, whisk all the ingredients in a small jug.
Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne.
Drizzle with the reserved dressing.

Nutrition Facts : Calories 197.3, Fat 18.4, SaturatedFat 2.6, Sodium 15.4, Carbohydrate 8.5, Fiber 2.2, Sugar 4, Protein 2.7

GREEN BEANS WITH SHALLOTS, LEMON, AND THYME

Green Beans With Shallots, Lemon, and Thyme image

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. Personally, I recommend revising the original 2 tablespoons butter to 1 tablespoon butter and 1 tablespoon olive oil. Note: the purple shallots generally available are "large" shallots, and 2 small shallots equal 1 large shallot, but the large shallot will be stronger. Old French recipes generally refer to small shallots.

Provided by KateL

Categories Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fresh green beans
1 tablespoon unsalted butter
1 tablespoon olive oil
2 small shallots, minced (1 ounce)
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme leaves
salt, to taste
fresh ground black pepper, to taste
1/2 lemon, juice of

Steps:

Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off.
Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds.
Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.).
Add lemon juice, toss, and serve.

Nutrition Facts : Calories 97.4, Fat 6.5, SaturatedFat 2.4, Cholesterol 7.6, Sodium 8.2, Carbohydrate 9.6, Fiber 3.1, Sugar 3.9, Protein 2.3

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