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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.
servings: 4
total time: 1 hour
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
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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.
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