Sausage Kebabs Recipe
Ingredients
| Sausage meat | 450 Gram | |
| Onion | 1 Small, chopped | |
| Breadcrumbs | 25 Gram | |
| Pinch curry powder | ||
| Pinch rosemary | ||
| Salt | To Taste | |
| Mushrooms | 8 | |
| Pepper red | 1 To taste, scalded | |
| 6 bay leaves, imported | ||
| Oil | 100 Milliliter | |
| Butter | 50 Gram (For the Rice Pilaff:) | |
| Onion | 1 Small, chopped (For the Rice Pilaff:) | |
| Rice | 175 Gram (For the Rice Pilaff:) | |
| Chicken stock | 450 Milliliter (For the Rice Pilaff:) | |
| Tomatoes | 3 (For the Rice Pilaff:) | |
| Ham | 25 Gram, shredded (For the Sauce:) | |
| Sherry | 150 Milliliter (For the Sauce:) | |
| Tomato sauce | 300 Milliliter (For the Sauce:) | |
| Pinch oregano and basil | ||
| Pinch paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Combine the sausage meat with the egg, onion and bread crumbs, herbs and salt.
2 Divide into 12 meatballs.
3 Preheat the oven to 200°C, 400°F,gas6.
4 Arrange the meatballs on the skewers with the mushrooms, pieces of red pepper and bay leaves (reserving one quarter of the red pepper).
5 Heat 25 ml (1 fl oz) (2 table spoons) of the oil in the frying pan (skillet) and place the kebabs in the pan.
Brown on both sides.
6 Remove to the oven and bake for 15 minutes.
7 Meanwhile prepare the rice pilaff: heat the butter and 50 ml (2 fl oz) (4 tablespoons) of the oil in a saucepan and fry the onion gently for 2 minutes.
8 Add the rice and stir for 1 minute until it is translucent.
9 Add the stock.
Bring to the boil and transfer to an ovenproof dish covered with a lid.
10 Bake for 15-18 minutes until the rice is cooked and fluffy.
11 To make the tomato sauce: saute the reserved pepper (chopped) and hamin 25ml (lfloz) (2 tablespoons) of oil for 1 minute.
12 Add the sherry and boil for 5 minutes.
13 Add the tomato sauce, herbs and seasoning.
Bring to the boil.
Simmer for 10 minutes.
14 To serve, arrange the kebabs on the rice on aflat dish.
Serve the tomato sauce separately.
2 Divide into 12 meatballs.
3 Preheat the oven to 200°C, 400°F,gas6.
4 Arrange the meatballs on the skewers with the mushrooms, pieces of red pepper and bay leaves (reserving one quarter of the red pepper).
5 Heat 25 ml (1 fl oz) (2 table spoons) of the oil in the frying pan (skillet) and place the kebabs in the pan.
Brown on both sides.
6 Remove to the oven and bake for 15 minutes.
7 Meanwhile prepare the rice pilaff: heat the butter and 50 ml (2 fl oz) (4 tablespoons) of the oil in a saucepan and fry the onion gently for 2 minutes.
8 Add the rice and stir for 1 minute until it is translucent.
9 Add the stock.
Bring to the boil and transfer to an ovenproof dish covered with a lid.
10 Bake for 15-18 minutes until the rice is cooked and fluffy.
11 To make the tomato sauce: saute the reserved pepper (chopped) and hamin 25ml (lfloz) (2 tablespoons) of oil for 1 minute.
12 Add the sherry and boil for 5 minutes.
13 Add the tomato sauce, herbs and seasoning.
Bring to the boil.
Simmer for 10 minutes.
14 To serve, arrange the kebabs on the rice on aflat dish.
Serve the tomato sauce separately.
Chef
