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Oven Baked Sausage Spiedini

An Italian dish consisting of vegetables and breaded homemade sausage baked on skewers and served with an ammoglio (aka amogio) sauce.

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26 people Yepped this recipe

servings: 4

total time: 1 hour

added on 04/17/2022

recipe by: Frankie

INGREDIENTS

AMMOGLIO (AMOGIO) SAUCE:
2 TBSP olive oil
1 1/2 pounds Roma tomatoes, chopped
4 large garlic cloves, chopped
2 TBSP freshly squeezed lemon juice
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
salt & freshly ground black pepper
SPIEDINI:
4 12-inch wooden skewers
1 pound ground pork
1 TBSP red wine vinegar
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
3/4 tsp salt
1/2 tsp ground fennel seed
1/2 tsp freshly ground black pepper
1 cup dried fine breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 yellow onion, cut into roughly 1-inch pieces
1 red bell pepper, cut into roughly 1-inch pieces
1 green bell pepper, cut into roughly 1-inch pieces
3 TBSP olive oil

CONVERSION CALCULATOR

DIRECTIONS

AMMOGLIO SAUCE:
Heat the olive oil in a large saucepan over medium heat.
When the oil is hot add the tomatoes and garlic and cook while stirring and breaking up the tomatoes with a wooden spoon or spatula for about 2 minutes.
Add the lemon juice, oregano, crushed red pepper, and 1/2 tsp salt to the pan and stir to combine.
Reduce the heat to low and cover the pan. Simmer over low heat, stirring and breaking up the tomatoes every so often, for about 20 minutes.
Season with salt & freshly ground pepper to taste then take off the heat and set aside.
SPIEDINI:
Preheat the oven to 425°F. Cover the wooden skewers in water and allow to soak while you put together the spiedini.
In a large mixing bowl use your hands to combine the ground pork, vinegar, garlic powder, oregano, basil, onion powder, salt, ground fennel, and black pepper.
Use your hands to roll the pork mixture into 12 even size meatballs and set aside.
Combine the breadcrumbs and Parmesan on a rimmed plate. Roll the the meatballs in the breadcrumb mixture and gently press the breadcrumb mixture on the meatballs to help adhere.
Put some onion and bell peppers on a skewer followed by a meatball then continue alternating between vegetables and meatballs. Continue this with the remaining skewers until all the meatballs and vegetables are used.
Lay the skewers on a rimmed baking sheet and drizzle the skewers all over with the olive oil.
Bake the skewers in the preheated oven for about 25 minutes or until the meatballs are cooked through and the vegetables are slightly charred.
Serve the skewers with the ammoglio sauce on the side.