More stuff on a stick! Once a month or so, one of Holland’s bigger supermarkets (Albert Heijn) publishes its own magazine filled with advertisement, recipes and tips. As bad as a lot of their products are (I’d rather starve than eat their meat, for instance), I have to admit that it’s a fun magazine to flip through. Sometimes I’ll stumble upon a recipe I really like and try, but mainly it’s fun to check out the (food) photography and see what new gadgets and products have been released.

Having said that, when I saw this recipe in their May issue—at least I think it was May—I was intrigued. Any recipe that includes sausages automatically sparks my interest, because I like sausages and it’s fun to try different things with them. Reminds me: if you haven’t tried the Beef Sausages & Balsamic Tomatoes, go ahead… I’ll wait!

Ingredients:

6 wooden or metal skewers
6 small sausages (mine were Italian flavor)
12 chestnut mushrooms
2 small red onions
6 thick salami slices
1 large garlic clove
handful flat-leaf parsley
black pepper
6 tbsp oil
salt

Directions:

Grate a large garlic clove.

And add the oil. Crack an almost indecent amount of black pepper in there as well. You want a little kick to those kabobbers.

Finely mince a handful of flat-leaf parsley and add it to the garlic oil.

These were organic chestnut mushrooms, but seriously, I really don’t taste a difference. Clean them up. Simply brush them with a soft towel if they’re not so dirty, otherwise you can rinse them under running water.

My butcher had these spicy Italian baby sausages that I cut in half, they were the perfect size. Use whatever flavor you like or can get your hands on. You could also use two big sausages in stead and just cut them in three. Put the sausages and mushrooms in a big bowl.

Peel the onions. Cut each onion in four parts and then cut those parts in half again turning the onion into wedges.

I jumped at the chance to use this Tuscan salami, though looking back I have no idea what was so Tuscan about it. Get yourself 6 thick slices and cut those slices in half.

Dump the onions and salami in the bowl with the sausages and mushrooms.

Pour in the marinade and do the hustle. Remember that song? It still pops in my head now and then. I don’t think I was even born when that song came out.

Give the ingredients a chance to soak up the flavors and oil. Meanwhile, send someone out to light the BBQ and pour yourself a nice glass of cold white wine.

After you’re done with your wine, it’s time to thread the skewers. Start with a mushroom.

Or the onions.

Just do whatever you like, it’s your party, as long as you put two of each on every skewer.

Until you end up with 6 of these beauties. You could also make smaller skewers with one of each ingredients on it, in that case you’ll have twelve of them!

In hindsight I should have sprinkled a little salt on top of them. So learn from my mistake and season them a bit!

When delegating, you have to check in on the progress. It was going pretty smooth and no one got fired!

And then pop them onto the barbie. I love the phrase, “Barbie”. Are Aussies the only one who use that word?

Give the skewers 8 to 10 minutes on the BBQ or grill, flipping them over now and then. Remember that the sausages will give off oil which may cause the fire to flare up and burn them, so stay nearby.

These were fabulous! I loved the different textures and flavors that came together beautifully. The mellow and soft mushrooms combined with the salty and spicy salami, the juicy sausages and the slightly crunchy onion. It was really, really good.