Korean Sausage Skewers

Name: Korean Sausage Skewers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Vienna sausages 200 g; Wooden skewers 6 ea; Cooking oil 1 tbsp; Ketchup 2 tbsp; Mustard 1 tbsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Closely scored Vienna sausages, rolled on skewers in a pan, open out like butterfly wings as they heat, and the cut edges brown and crisp.

Ketchup and mustard go on the side; thread rice cake between the sausages and you have sotteok sotteok.

Ingredients

servings

IngredientAmount

Wooden skewers6 ea

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Instructions

6 steps

1

Pat 200 g Vienna sausages dry, then score one side closely along the length.

Cut only about halfway through so the sausages open while cooking without splitting or falling apart on the skewer.
2

Thread 2 to 3 sausages onto each of the 6 wooden skewers.

Keep the scored side facing outward where possible, so the cuts open evenly and the browned edges are easy to check while cooking.
3

Add 1 tbsp cooking oil to a pan and spread it into a thin film.

Preheat over medium heat for about 1 minute, then place the skewers in one layer once the oil moves lightly across the pan.
4

Cook over medium heat for 4 to 6 minutes, rolling the skewers often.

When the cuts open and the edges turn golden, rotate to another side before any spot darkens too much.
5

Turn off the heat when the sausages are golden all over and the surface feels lightly crisp.

Check that the centers are hot and springy, then stand the skewers briefly if excess oil has collected.
6

Transfer the skewers to a plate and serve with 2 tbsp ketchup and 1 tbsp mustard on the side.

For a lunchbox, let them cool slightly first so trapped steam does not soften the crisp edges.