John Myers
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Sausage and Vegetable Shish Kebab
The perfect sausage and vegetable shish kebab recipe with a picture and simple step-by-step instructions.
Sausage and vegetable shashlik:
- 150 g Nuremberg sausages (here: ½ pack)
- 1 Vegetable onions approx. 300 g
- 250 g Paprika (here: ½ green and 1 yellow)
- 4 tbsp Sunflower oil
- 4 Shish kebab sticks
Currysauce:
- 2 tbsp Tomato paste
- 2 tbsp Curry spice ketchup
- 1 Cup Water
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 1 tsp Sugar
- 1 tsp Chicken broth instant
- 1 tbsp Cooking cream
Serve:
- Bread or rolls or baguette
Sausage and vegetable shashlik:
- Halve the Nuremberg sausages and fry them in a pan with oil (4 tbsp) all around until golden-brown and take them out again. Peel the onions, cut into wedges, fry in the pan and take out again. The onion wedges should not be seared for too long. They should still be bite or crisp. Clean the peppers, fry them in bite-sized pieces, fry them in the pan and take them out again. Thread all ingredients (Nuremberg sausages, vegetable onion wedges and pieces of paprika) onto shashlik sticks and keep them warm in the oven at 100 ° C.
Currysauce:
- Stir tomato paste (2 tablespoons) with curry spice ketchup into the frying pan, pour water (1 cup) and add sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), sugar (1 teaspoon), instant chicken broth (1 teaspoon) and cooking cream (1 tbsp) seasoning / refining.
Serve:
- Serve the sausage and vegetable shashlik with the curry sauce and bread.
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