John Myers
Sausage Skewers with Jacket Potatoes, Red Onions and Zucchini
The perfect sausage skewers with jacket potatoes, red onions and zucchini recipe with a picture and simple step-by-step instructions.
- 600 g 6 Bratwürste
- 500 g Jacket potatoes (triplets)
- 2 tsp Salt
- 320 g 1 Zucchini
- 200 g 2 rote Zwiebeln
- 12 piece 2 rote Zwiebeln
- 1 Cup Sunflower oil
- 6 big pinches Sweet paprika
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 150 g 1 griechischer Jogurt
- 0,5 tsp Mild curry powder
- Boil the potatoes the day before in salted water (2 teaspoons of salt) for about 20 minutes, drain, peel and cut in half. Cut the sausages into pieces (approx. 4 cm long). Wash the zucchini, cut off the ends, cut into slices (approx. 1 cm thick) and cut the large slices in half. Peel and halve the onions and assemble them in wedges. Put / thread sausages, potato halves, onion wedges and zucchini slices alternately on the skewers. Slowly fry the skewers in 2 pans with sunflower oil (½ cup each) on both sides until golden-brown. Season the skewers in both pans with sweet paprika (3 big pinches each), coarse sea salt from the mill (3 big pinches each) and colorful pepper from the mill (3 big pinches each). Put the yogurt in a small bowl and mix with mild curry powder (½ teaspoon). Serve the sausage skewers with jacket potatoes, red onions and zucchini with curry yogurt.
Facebook Comments