Korean Sausage Skewers
Sosiji-kkochi are Korean sausage skewers made by scoring Vienna sausages and threading two or three onto wooden sticks, then pan-frying until golden brown on all sides. The score marks open up during cooking, allowing heat to penetrate evenly and creating slightly caramelized, crispy edges. Ketchup and mustard are served alongside, with the tomato sweetness and sharp mustard bite complementing the salty sausage. The dish takes under 15 minutes from start to finish, and threading rice cakes between the sausages turns it into a sotteok-sotteok variation.
Adjust Servings
Instructions
- 1
Score sausages and thread 2–3 onto each skewer.
- 2
Heat oil in a pan and cook sausages over medium heat, rolling to brown all sides.
- 3
Remove when golden brown all over.
- 4
Serve with ketchup and mustard on the side.
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Nutrition (per serving)
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