Spanish · Dinner
Grilled Spanish Sausage Skewer
Grilled pork sausage skewers seasoned with smoked paprika, garlic and sherry vinegar, char-grilled and served over sautéed bell peppers, onion and spinach. Fat-forward and net-carb light, the skewers are basted with olive oil and finished with lemon juice and parsley for brightness.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
521Calories
34.2gProtein
37.9gFat
13.1gCarbs
5.3gSugar
4.3gFiber
1046mgSodium
146mgChol
11.9gSat Fat
890mgPotassium
95mgCalcium
3.6mgIron
1.1mcgVitamin B12
68mgVitamin C
Goes well with
Spanish Lager (Cruzcampo or San Miguel)
local
Horchata de Chufa
international
low-carb
gluten-free
keto
Instructions
1
Prep
Combine ground pork with smoked paprika, minced garlic, sherry vinegar, dried oregano, cayenne, salt and black pepper; mix by hand until tacky.
2
Chill
Shape into 3–4 oblong logs, thread onto a skewer, and refrigerate uncovered 20 minutes until firm.
3
Grill
Brush skewer with half the olive oil and grill over medium-high heat 10–12 minutes, turning every 3 minutes, until deeply charred and centre reaches 160°F.
4
Saute
Heat remaining olive oil over medium heat, add bell pepper and onion chunks, and cook 6–7 minutes until softened and browned at edges.
5
Finish
Add spinach and toss over medium heat 1 minute until wilted; season with remaining salt and pepper.
6
Plate
Transfer pepper, onion and spinach to plate, lay skewer alongside, squeeze lemon juice over top, and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground pork
- 2 tsp2 tsp smoked paprika
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 3 tbsp3 tbsp olive oil, divided
- 11 bell pepper
- 11 onion
- 3 oz86g spinach
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
