Tested till perfect Sausage, Fennel and Pepper Skewers with Orzo Salad

Sausage, Fennel and Pepper Skewers with Orzo Salad

This recipe is based on the classic southern Italian dish of sausage and peppers on a skewer. Serve over this delicious orzo salad that you've made earlier for a satisfying summer dinner in minutes!

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


    1 each small sweet red and green pepper
    Half fennel bulb
    4 sweet or hot Italian_sausages, cut_into quarters
    Orzo Salad:
    1-1/4 cups (300 mL) orzo or other small pasta
    2 tbsp (25 mL) extra-virgin olive_oil
    2 cups (500 mL) cherry or grape_tomatoes, cut_into halves
    2 cloves garlic, minced
    1/4 tsp (1 mL) dried oregano
    Pinch each salt and pepper
    2 tbsp (25 mL) minced fresh parsley
    2 tbsp (25 mL) balsamic_vinegar
    4 tsp (20 mL) prepared pesto
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Cut red and green peppers and fennel into 2-inch (5 cm) chunks. Alternately thread vegetables and sausages onto each of 4 skewers.

Place on greased grill over medium-high heat. Close lid and grill, turning 3 times, until vegetables are tender and sausages are no longer pink inside, about 15 minutes.

Orzo Salad: Meanwhile, in saucepan of boiling salted water, cook orzo until tender-firm, 6 to 8 minutes. Drain in colander and set aside.

In same saucepan, heat oil over medium-high heat; saut?omatoes, garlic, oregano, salt and pepper until softened, about 3 minutes. Stir in parsley, vinegar and pesto. Add orzo, tossing to coat. Serve with skewers.

Nutritional Information Per serving: about

cal 508 pro 23g total fat 24g sat. fat 6g
carb 50g fibre 5g chol 42mg sodium 710mg

% RDI:

calcium 6 iron 19 vit A 16 vit C 98
folate 15
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