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Betty Bossi Koch-Center
How it's done
Mix the mustard, crème fraîche and sage, season.
Brush the courgette and spring onions with oil, season with salt, thread alternately onto the skewers along with the sausage and sage leaves.
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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