Perfect Picnic Food Ideas

Now that the weather has finally warmed up, al-fresco dining is firmly back on the agenda. And if you don't have a BBQ, can't be bothered firing it up or just fancy a change, a picnic is the way to go. Grab a big blanket, some cold ciders and plastic plates, and your almost there. Now all you need is some sunshine, and tasty food to eat!

We can't control the weather, but we can provide you with some perfect picnic food ideas, and the high quality meat products to make them with. The first of our picnic recipes is an unusual but very tasty beef sausage recipe.

Sriracha Glazed Beef Sausages with Peppers

Sriracha is a flavourful chilli sauce originating from Thailand. As well as its use as a condiment, it works brilliantly in a sweet, sour and hot glaze for this meaty beef sausage recipe. Couscous is the perfect accompaniment to this picnic recipe as it travels well, and it's deep Moroccan flavours marry perfectly with the sausage and peppers. and tastes divine. Alternatively serve the sausage and peppers stuffed into a crusty roll or soft flat bread with minty yoghurt. Serves 4.

picnic recipe beef sausages

Ingredients for Spicy Beef Sausages with Couscous

For the Sriracha Glaze

  • 1 clove garlic
  • 1/2 red chilli
  • 3 tbsp sherry vinegar
  • 3 tbsp sriracha chilli sauce
  • 3tbsp honey
  • 1tsp ground cumin
  • 1/2 tsp ground allspice
  • smoked salt
  • black pepper

For the Couscous

  • 1 red onion, sliced thinly
  • juice and zest of a lemon
  • 1 pint of very hot chicken stock
  • 150g couscous
  • 2tsp cumin
  • 2tsp smoked paprika
  • large bunch fresh parsley, chopped fine
  • handful of fresh coriander, chopped fine
  • 2 handfuls fresh rocket
  • salt and pepper to taste
  • drizzle of good quality oil


How to Make this Picnic Recipe

Preheat your oven to 180°C/ gas mark 4.

Combine all the ingredients for the sausage glaze. In a roasting tray, smother the sausages in half of the glaze, ensuring they are evenly coated. Bake in the oven for 15 mins.

While the sausages are in the oven, combine the sliced onions with the lemon juice and zest in a large mixing bowl. Sprinkle with salt and allow to macerate for 5 minutes.

Wash the sweet pointed peppers and dry thoroughly, then blacken the skin with a naked flame. This can be done with a blowtorch if you have one. I don't and manage it quite easily using the naked flame on one of my hob rings, but you can also use a very hot grill. Remember your not trying to cook the pepper completely, just add colour and a nice smoky taste. Either way, be careful!

Allow the peppers to cool and split longways. scraping out any seeds.

Add the couscous to the bowl with the dried spices. Add just enough hot stock to cover the couscous entirely. Now cover the bowl to trap steam and leave for 10 minutes.

Take the sausages out of the oven and toss in the remaining glaze, before baking for a further 10 minutes,

Remove the cover from your bowl and fluff up the couscous with a fork. Add the herbs, rocket and a good glug of oil, then season to taste.

As soon as the sausages are cooked, your done. Allow the food to cool to room temperature before packing securely, ready to take on your picnic! Serve each plate with half a pepper and blob of minty yoghurt and you will have four happy picnickers!

beef sausage recipe picnic recipes
































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