Veal sausage and courgette kebabs

Veal sausage and courgette kebabs

Total: 45 Min. | Active: 45 Min.
gluten-free, Low Carb
Nutritional value / people: 440 kcal
, Fat: 38 g
, Carbohydrate: 6 g
, Protein: 19 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dip

2 tbsp coarse-grain mustard
100 g crème fraîche
2 tbsp sage, finely chopped
¼ tsp salt
a little pepper

Kebabs

1 courgette, thinly sliced
2 spring onions incl. green parts, cut lengthwise into thirds
1 tbsp olive oil
a little salt
4 veal bratwurst
8 sage leaves
4 wooden skewers
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How it's done

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Dip

Mix the mustard, crème fraîche and sage, season.

Kebabs

Brush the courgette and spring onions with oil, season with salt, thread alternately onto the skewers along with the sausage and sage leaves.

Charcoal/gas/electric grill:

Grill the kebabs over/on a medium heat (approx. 200 °C for approx. 12 mins. on each side, cut into 4, serve with the dip.

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