Cervelat and courgette skewers
Ingredients
for 8 pieces
| 2 tbsp | mustard |
| 2 tbsp | sunflower oil |
| 3 tbsp | water |
| 1 ½ tsp | onion powder |
| 1 tsp | paprika |
| ½ tsp | salt |
| 300 g | courgettes, cut lengthwise into slices approx. 3 mm thick |
| 4 | cervelat sausages X |
| 8 | wooden skewers |
| 150 g | plain yoghurt |
| 100 g | courgettes, coarsely grated |
| 1 | garlic clove, squeezed |
| ½ tsp | salt |
How it's done
Marinade
In a bowl, combine the mustard with all the other ingredients up to and including the salt.
Skewers
Thread the courgette onto the skewers in a wavy design along with the cervelat sausages. Place the skewers on a baking tray lined with baking paper, coat with half of the marinade.
Bake
Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove, brush with the remainder of the marinade.
Return to the oven
Approx. 10 mins.
Courgette tzatziki
Combine the yoghurt, courgette and garlic in a small bowl, season with salt, serve with the skewers.
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