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Spiral sausage coil with Provencal saute


  • Soak 2 skewers in cold water for 30 mins.
  • When ready, roll up the sausages to form a coil. Push the skewers through crossways to secure and then gently cook in a large oiled non-stick pan until lightly browned on the bottom, pouring off any excess liquid.
  • Then add a little more oil spray to the pan, if needed, turn the heat down and cook the other side of the sausage coil until also browned. Drain well on kitchen paper towels.
  • While the sausages are cooking, heat the olive oil in a large pan and gently saute the garlic, onion, capsicums and mushrooms until tender. Then sprinkle with parsley.
  • Remove the skewers from the sausages and place on a large plate. Then scatter the vegie mixture on top and serve cut into wedges.


  • 2 metre length of long, thin sausages
  • olive oil spray
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • ½ large red onion, finely sliced
  • ½ large red capsicum, core & ribs removed & finely sliced
  • ½ large yellow capsicum, core & ribs removed & finely sliced
  • 6 button mushrooms, sliced
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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