Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

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.




15 Mins

Cook Time

30 Mins



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.

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