In Israel you get 2 main types of ‘sausages’, wieners/hot dog sausages and kebabs (not a shish kebab on a stick). Kebabs are a middle eastern equivalent to South African boerewors and are usually made of ground lamb and cooked over an open flame.
Since I had a pack in my freezer I decided that I would give this recipe a go. The only real change I made was to NOT use fennel. I really, really don’t like the taste of fennel and if anyone can suggest something to substitute it for in the recipe please let me know.
This would make a really good Rosh Hashanah starter (or main) too, since the recipe uses apples and honey.
- 2 apples, cored and cut into wedges (I used red apples)
- 8 raw sausages (I used a pack of 9 frozen lamb kebabs)
- 1 red onion, cut into wedges
- 2 tbsp olive oil (I used regular canola)
- 2 tbsp runny honey (heat the honey in the microwave for a few seconds before pouring. You can also use silan if you want a less sugary version)
- 50ml to 75ml dry white wine (I used a bubbly sweet moscato)
- 2 tbsp fresh origanum leaves (I used a liberal sprinkling from my dried bottle)
- salt and freshly ground black pepper
- Heat your oven to 200°C and prepare a roasting pan with a spritz of Spray and Cook or olive oil spray.
- Core and wedge your apples, leaving the skin on and toss into the pan.
- Peel and wedge your onion and toss into the pan too.
- Place your sausages in the pan, I used mine straight from frozen and they were fine.
- Pour your honey, olive oil and spices over the meat and veg and give everything a good toss to make sure its evenly coated.
- Place, uncovered in the oven for 40 minutes.
- Give it a mix half way through if you remember, I didn't and it was fine.
- Serve as a starter for 6-8 people or as a main for 4 people.
- I served with couscous and spooned the sauce that forms in the pan over it.