for 4 person

Kebabs

1	green pepper, cut into approx. 2 cm pieces
1 bunch	radish
180 g	roasted onions in vinegar, drained
1	courgette, cut into approx. 2 cm pieces
2 sprig	sage, leaves torn off
1 tbsp	olive oil
1 tsp	salt
4	pork bratwurst, cut into approx. 3 cm pieces
12	soft pitted prune, halved
12	wooden skewer, soaked in water for approx. 30 mins.

Dip

2 tbsp	coarse-grain mustard
3 tbsp	crème fraîche
½ tbsp	honey
¼ tsp	smoked paprika
¼ tsp	salt

How it's done

Kebabs

Place the vegetables and sage leaves in a bowl, mix with the oil and salt. Thread the sausage, prunes and vegetables alternately onto the skewers.

To grill the kebabs

Charcoal/gas/electric grill: Cover and grill the kebabs over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally.

Dip

Combine the mustard with all the other ingredients up to and including the salt, serve with the kebabs.

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