160g pack The Vegetarian Butcher Little Willies Sausages
1 red pepper, deseeded and cut into 12 squares
1 yellow pepper, deseeded and cut into 12 squares
1 onion, cut into small chunks
3 tbsp tomato ketchup
1 tbsp olive oil
1 tsp Dijon mustard
11/2 tbsp agave syrup
Warmed flatbreads, red cabbage slaw and lime wedges, to serve
Step by step
Cut each sausage into three even pieces and thread onto 6 wooden skewers with the peppers and onion chunks.
Mix together the ketchup, oil, mustard and agave syrup in a small bowl and set aside.
Cook the skewers around the cooler edges of a hot barbecue for 4-5 minutes, turning occasionally until the peppers and onion start to soften.
Brush the skewers liberally with the ketchup mixture and cook for a further 2-3 minutes, turning frequently until the peppers and onions are lightly charred. Alternatively, cook in a preheated cast iron griddle pan.
Serve the hot skewers sprinkled with freshly ground black pepper and with warmed flatbreads, red cabbage slaw and lime wedges.