Teriyaki Sausage Skewers — a plant-based Other recipe by BOSH!
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Teriyaki Sausage Skewers

These teriyaki sausage skewers are our go-to when we want something that feels a bit special but doesn't take all night to pull together. There's something about threading everything onto skewers that just makes dinner feel like an occasion, even on a Tuesday. The glaze is sticky, sweet, and a little bit glossy, and it coats everything beautifully, from the juicy sausage pieces to the charred corn and tender courgette. Every skewer is a proper mix of textures and flavours, smoky, caramelised edges with that deep umami teriyaki hit running through the whole thing. Honestly, just make these tonight.

Cook: 35 min
Serves 4

Before You Start

  • Metal or wooden skewers (soaked if wooden)
  • Lasagne dish
  • Small bowl
  • Saucepan
  • Brush for glazing

Ingredients

  • 2 tsp water
  • 100ml teriyaki sauce
  • 50ml maple syrup
  • 2 tsp cornflour
  • 4 chunky plant-based sausages
  • 2 ready to eat corn on the cobs
  • 2 red peppers
  • 16 chestnut mushrooms
  • rice
  • 12 cherry tomatoes
  • 2 courgettes
  • green salad
  • Chilli flakes for garnish

Method

1

Prepare the skewers

  • Cut the sausages, corn on the cob, and courgettes into 2cm pieces
  • Halve, core and cut the peppers into 2cm pieces
  • Push the prepared vegetables, mushrooms and tomatoes on to the skewers and set them over the lasagne dish
2

Prepare the glaze

  • Mix the cornflour and water together in a small bowl to form a slurry
  • Add the teriyaki sauce and maple syrup to the saucepan and simmer over medium heat for 3-4 minutes until it starts to thicken
  • Add the slurry to the pan, turn the heat down and stir until the sauce reaches the consistency of a loose syrup
  • Transfer the glaze to a bowl and leave to set to the thickness of maple syrup 
3

Dress and cook the skewers

  • Brush the glaze over the skewers making sure everything is well covered (saving a little for glazing)
  • Put the lasagne dish in the oven and roast for 20 minutes
  • Remove the dish from the oven and brush with the remaining glaze
4

Prepare the remaining sides and plate

  • Cook the rice according to package instructions
  • Dress your salad as desired
  • Plate up the skewers and sprinkle over some chilli flakes
  • Plate up with the rice and salad and serve immediately 

Tips & Variations

  • Soak your skewers: If you're using wooden skewers, soak them in water for at least 20 minutes before loading them up. It stops them burning and makes the whole thing a lot less stressful.
  • Cut everything evenly: We know it sounds fussy but keeping your pieces roughly the same size means everything cooks at the same rate. No burnt mushrooms next to raw sausage, trust us on this one.
  • Double the glaze: Honestly, we always make extra. It keeps in the fridge for a few days and is incredible drizzled over rice, noodles, or pretty much anything you're cooking that week.

Why This Works

The trick is in the glaze. By making a quick cornflour slurry and simmering it with the teriyaki sauce and maple syrup, you get that proper sticky, lacquered coating that clings to every piece on the skewer rather than just running off. That little bit of maple syrup is doing serious work here too, balancing the saltiness and helping everything caramelise beautifully under the heat.