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

Hint:


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@bettbossi.ch

Dip

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

Kebabs

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

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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