| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz1 |
4 |
Servings |
INGREDIENTS
| 450 |
g |
Sausagemeat, 1 lb |
| 1 |
T |
Schwartz Pork Sage and Apple |
|
|
Seasoning |
| 50 |
g |
Bacon, finely chopped |
|
|
2oz |
| 1 |
|
Red pepper, diced |
| 1 |
|
Green pepper, diced |
| 6 |
T |
Mayonnaise |
| 3 |
T |
Tomato ketchup |
| 1/2 |
t |
Schwartz Lemon Pepper |
INSTRUCTIONS
In a large bowl, mix together the sausagemeat, Pork Sage and Apple
Seasoning and bacon. Divide the mixture into 16 and roll into balls.
Using 4 skewers, thread 4 balls onto each, alternating with the diced
peppers. Place on a barbecue or under a pre-heated grill for 10-15
minutes turning occasionally until cooked. Alternatively, divide the
mixture into 12 and press onto 12 satay sticks, moulding into a
sausage shape, barbecue or grill until browned. Mix together the
mayonnaise, tomato ketchup and Lemon Pepper and serve as a dip with
the kebabs. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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