This spiral sausage with vegetables is a joyful mash-up of charred summer veg, juicy sausage, and a playful skewer presentation. Thin ribbons of zucchini, eggplant, and red pepper are tucked into a rolled sausage, secured with wooden sticks, then baked until the veg is tender.
It’s an excellent weeknight main or party platter, because it’s colorful, portable, and weirdly satisfying to slice and serve. Fans of hands-on food will love how it looks on the table and in their hands..
What is Spiral Sausage with Vegetables?
This dish is a rolled or coiled sausage preparation where sausages are transformed into a spiral or sleeve with thin vegetable strips before being fixed with skewers and baked. It blends the rustic charm of kebabs with the comfort of an oven roast. The vegetables cook inside the sausage roll, picking up meaty juices, while the exposed edges caramelize.
The skewered spiral presentation makes it ideal for sharing and gives each slice a ribbon-like cross-section of meat and veg, which is great for serving at casual gatherings.
Pro Tips for the Best Spiral Sausage with Vegetables
- Use firm, slightly underripe eggplant so slices hold their shape. Too-soft fruit will fall apart when rolled.
- Cut vegetables as uniformly thin as possible so they bend easily and cook evenly. A mandoline will help you achieve this.
- Lightly brush veg slices with olive oil and a pinch of salt before rolling. This prevents sticking and encourages browning.
- If you want char-grill flavor without a grill, pre-roast the pepper slices under a hot broiler for 4 minutes before assembling.
Frequently Asked Questions
What kind of sausage works best?
Choose pork or mixed pork-beef sausages with intact casings and good fat content, because they stay juicy while baking. Mild Italian, herby pork, or plain breakfast sausages all work. For a leaner option, turkey sausages can be used, but they may cook faster and need careful checking.
Can I use other vegetables?
Yes, thin carrot ribbons, thinly sliced bell peppers of other colors, or even blanched asparagus tips fit nicely. Avoid watery vegetables, like thick slices of tomato, that make the roll soggy.
How do I prevent the roll from falling apart?
Secure the roll with evenly spaced wooden skewers and place it seam-side down on the baking tray.
How do I tell when it’s done?
The internal temperature should reach 72°C / 160°F for pork sausages if you’re using a thermometer. Visually, the sausage should be golden, juices run clear, and vegetables soft with browned edges.
Can I Freeze Spiral Sausage with Vegetables?
Do not freeze after baking if you want the best texture. Freezing cooked sausage and vegetables tends to soften the veg.
How to Store Leftovers
Refrigerate leftover slices in a container for up to 3 days. Reheat in an oven to refresh the crust, and microwaving will make the vegetables soft and the sausage rubbery.
Ingredients
How to Make Spiral Sausage with Vegetables
Preheat the oven to 200°C / 390°F and line a baking tray with baking paper. Roll the sausages and make a roll. Cut the zucchini, eggplant, and paprika into thin pieces, then arrange the vegetables in rows inside the sausage roll. Fix the sausage and vegetables with skewers.
Preheat the oven to 200°C / 390°F and line a baking tray with baking paper. Roll the sausages and make a roll. Cut the zucchini, eggplant, and paprika into thin pieces, then arrange the vegetables in rows inside the sausage roll. Fix the sausage and vegetables with skewers.
Bake in the preheated oven for 30 minutes. Carefully slide out the skewers, slice into rounds, and serve warm.
Bake in the preheated oven for 30 minutes. Carefully slide out the skewers, slice into rounds, and serve warm.
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