Banger Skewers
WITH RED ONION, PEPPERS AND CHIMICHURRI
You’ve never had sausages like this. I know that because pairing CHIMICHURRI with anything but steak could generally be considered ‘loco.’ But you don’t come here for non-loco recipes, do you? So let’s proceed. All I can say about Chimichurri is that once you try it, every other sauce in your life becomes obsolete. It’s the AI Superintelligence of sauces. And it’s going to put all your condiments out of business. Why skewers? Well, people have been ramming sticks through meat since the Paleolithic. A tradition that has somehow remained relevant in the age of doom scrolling and wearing Crocs in public. It’s not my place to speculate why flesh skewering so enlivens the human soul. I only know that when the AIs consume all work and put *us* out of business, cooking meat on sticks will still be a purely human endeavor. They also for sure won’t wear Crocs. So, that’s comforting.
Ingredients
Chimichurri
- A bunch / 1 cup of parsley (finely chopped)
- 1 tsp dried oregano
- 1 garlic clove (grated or minced)
- 1 small red chilli (deseeded and finely chopped)
- ½ cup olive oil
- 2 tbsp white wine vinegar
- 1 tsp salt
- ⅛ tsp cracked black pepper
Banger Skewers
- 1 x Butcher-Minced Bangers
- 1 red onion (sliced into wedges)
- 8 mini peppers (or a large pepper cut into chunks)
- 2 tbsp olive
- 1 tsp salt
- ⅛ tsp cracked black pepper
- Extra olive oil for brushing sausages
SERVES 2 / TAKES 25 MINUTES
preparation
Chimichurri
- Combine all the ingredients in a bowl and mix well to combine.
- Taste, adjust the seasoning if necessary, and store in an airtight container in the fridge until ready to serve.
Banger Skewers
- Combine sliced red onion and peppers in a bowl. Season with olive oil, salt, and pepper, and toss to coat.
- If using wooden skewers, make sure to soak them in water to prevent burning.
- Separate the bangers and poke a few holes using a knife or a fork.
- Thread the red onions, peppers, and sausages on the skewers, alternating between the ingredients. Place 2 Bangers on each skewer.
- Brush the sausages with oil and place them on the hot grill.
- Cook for 8-10 minutes, turning occasionally, until the sausages are nicely browned and the vegetables lightly charred.
- Remove from the grill, serve on a platter, and drizzle with chimichurri.