Sausage Sizzle Skewers with Smoky Tomato Glaze

Method

1. Get a bed of glowing coals ready under the grill grate, well away from tents, with a bucket of water nearby; soak wooden skewers in water for 30 minutes so they don't burn (metal skewers need no soaking). Cut the red onion into wedges through the root so the layers hold together, and the capsicum and bread into 3 cm squares. In one cup mix the tomato sauce, barbecue sauce, honey and smoked paprika for the glaze; in another, stir the mayonnaise and mustard for the dip.

   Add in this stepRed onion 120 gRed capsicum (bell pepper) 100 gThick slices of white bread 2Tomato sauce (ketchup) 3 tbspBarbecue sauce 2 tbspHoney 2 tspSmoked paprika ½ tspMayonnaise 2 tbspAmerican-style yellow mustard 2 tsp

2. Bring the water to the boil in a 18 cm pot over high heat on the stove, which takes about 7 min. Add the sausages, turn down to low heat and poach gently for 6 min, without boiling, until firm. This sets the meat so it doesn't crumble on the skewer; they are not cooked through yet. Drain, let them cool for 2 minutes and cut each sausage into 3 pieces.

   Add in this stepWater (for poaching) 1,000 mlThin beef or pork sausages (about 60 g each) 4

   high heat→low heat

3. Melt the butter with the oil in the empty, still-warm pot. Thread the skewers, 2 per person, alternating sausage, onion, capsicum and bread so the pieces touch but are not squashed. Brush everything, especially the bread, with the butter mixture.

   Add in this stepButter 20 gCooking oil 1 tbsp

4. Grill the skewers on the grate over charcoal (medium heat) for 8 min, turning every 2 minutes, until the bread is golden, the vegetables are charred at the edges and the sausage is browned. Number of rounds: 1. Cut a piece of sausage open: there must be no pink in the middle (75 °C). If dripping fat flares up, move the skewers to the edge of the grate until it dies down.

   charcoal (medium heat)

5. Brush the skewers all over with the glaze and grill over charcoal (medium heat) for another 2 min, turning once, until sticky and lightly caramelised. Don't glaze earlier, as the honey burns.

   charcoal (medium heat)

6. Let the skewers rest for 1 minute (metal skewers stay very hot, so use a glove or cloth) and serve with the mustard mayo for dipping.