| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Sausagemeat; (1 lb) |
| 1 |
tb |
Schwartz Pork Sage and Apple Seasoning |
| 50 |
g |
Bacon; finely chopped |
|
|
; (2oz) |
| 1 |
|
Red pepper; diced |
| 1 |
|
Green pepper; diced |
| 6 |
tb |
Mayonnaise |
| 3 |
tb |
Tomato ketchup |
| 1/2 |
ts |
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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