

This nod to Filipino tocino skewers swaps thickly sliced cured pork for savoury smoked sausage. A quick glaze is all it needs to add a little flair, to the already deliciously flavorful smoked sausage. For best results, cook your rice a day ahead.
Servings
4
Preparation
15 Mins
Cook Time
30 Mins
Level
½ cup banana ketchup
2 tbsp soy sauce
2 tbsp packed brown sugar
3 tbsp vegetable oil
6 cloves garlic, minced
4 cups cold cooked long grain rice
½ tsp salt
4 Schneiders Smokies Original Smoked Sausage, sliced on the bias into ½-inch thick slices
1 green onion, sliced
In small bowl, combine banana ketchup, soy sauce and sugar; set aside.
In large deep skillet or wok, heat oil over medium heat. Fry garlic until light golden and deeply fragrant, about 1 minute. Add rice to pan; sprinkle with salt. Cook, stirring and breaking up any clumps of rice, until rice is hot, about 5 minutes. Keep warm. Meanwhile, preheat barbecue to medium heat. Thread sausage coins, cut side facing out, onto 8 soaked bamboo or metal skewers. Grill for 2 minutes per side. Brush skewers all over with ketchup mixture. Grill, turning and brushing with
ketchup mixture often, until lightly charred and glazed, about 3 minutes.
Serve skewers over rice; sprinkle with green onions.
Tips (not mandatory)
Banana ketchup is a Filipino condiment sold in Asian stores and online. You can sub in regular ketchup in a pinch.
While you’re at the Asian market, look for atchara, or Filipino pickled green papaya, or some pickled daikon to serve alongside.