Sausage skewers à la GDR

Ingredients for 4 servings:

• 250 g Leberkäse, not Bavarian
• 250 g meat sausage or beer ham
• 2 bell peppers, red
• 2 onions
• 100 g bacon, fat
• 4 tbsp oil
• 1 tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

very simple, but tastes great

Cut both types of sausage into approximately 2.5 cm cubes. Cut the bacon into thin square slices. Remove the seeds from the peppers and cut them into pieces suitable for the skewer, as well as the onions. Thread everything alternately onto soaked wooden skewers, always beginning and ending with a piece of sausage. Mix a marinade from the oil and paprika powder and brush it onto the skewers. You can now cook these skewers in a hot bath of fat or place them on a charcoal grill. The bacon cooks better in a bath of fat, and the onions get a slightly crispy texture. But they’re also good from the grill. Why not Bavarian Leberkäse? Because, unlike North German Leberkäse, it doesn’t contain a single gram of liver and therefore doesn’t taste much different from Fleischwurst. During the GDR era, these skewers were served in canteens because meat for real shashlik wasn’t always available.