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Bockwurst and Potato Shashlik

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Bockwurst and Potato Shashlik

The perfect bockwurst and potato shashlik recipe with a picture and simple step-by-step instructions.

  • 4 small Potatoes – not much larger in diameter than the sausage
  • Some olive oil
  • 1 tbsp Rosemary fresh, chopped
  • A bit of sAlt
  • 2 Sausages
  • 0,5 Green peppers or 2 small ones
  • 1,5 Onions
  • A couple of cherry tomAtoes
  • Wooden skewers
  1. Wash the potatoes well, brush them off (as the skin stays on) and cut into 6-8 mm thick slices. Put in a bowl, pour olive oil over them, sprinkle with salt and chopped rosemary and mix everything well. To let go.
  1. Cut the sausage into 1 – 1.2 cm thick slices.
  1. Wash and core the paprika and cut into bite-sized pieces.
  1. Peel and quarter the onion and leaf apart individual layers.
  1. Halve the cherry tomatoes.
  1. Now put everything – including the marinated potato slices – alternately on a wooden skewer and on the grill …………..
Dinner
European
bockwurst and potato shashlik

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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