Shashlik in red sauce

Ingredients for 15 servings:

• 1 kg pork goulash or mixed
• 20 sausages (Wiener)
• 500 g Black Forest ham, cut into slices approx. 3 – 5 mm thick
• 2 kg bell pepper(s), colored
• 1 kg onion(s)
• 2 ½ liters of tomatoes, pureed or pizza tomatoes
• 250 ml ketchup (shish ketchup)
• 1 tube(s) Tomato paste
• Spice mix (shashlik spice)
• possibly chili powder
• possibly Tabasco
• n. B. Oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Deliciously spicy with sausages, meat and peppers, easy to make – great for parties too!

Clean the peppers and cut into pieces of approximately 3 x 3 cm. Peel the onions, trim both ends, then halve them crosswise and quarter the halves. Cut the Vienna sausages into approximately 3 cm long pieces and the bacon slices into smaller pieces (approx. 3 x 3 cm). Halve any large goulash pieces if desired. Thread the prepared meat, vegetables, bacon, and sausages onto the shish kebab skewers as desired. As a variation, you can also simply process the ingredients one after the other without skewers; this makes the subsequent frying, occasional stirring, and eating easier. In a large pot, fry the skewers in batches in hot oil. Alternatively, instead of oil, you can also render out a piece of bacon rind, if left, and fry the skewers in it. It will be lower in calories if you fry the ingredients in a non-stick pan with little or no oil. When the meat is lightly browned, remove it and place it on a plate or platter, then season it generously with shish kebab seasoning. Continue this process until all the skewers are seared and seasoned. Then fry any peppers, onions, etc. that may have been left over from skewering. Return the skewers to the pot. Pour the passata and/or pizza tomatoes over them, along with the shish kebab ketchup. It’s important that the skewers are covered in the sauce, so add a little more passata if desired. Stir in the tomato paste and season with shish kebab seasoning and, if desired, chili and/or Tabasco. Simmer for at least an hour over low to medium heat with the lid closed, stirring occasionally. Serve with rice or bread. The shish kebab can easily be frozen in portions, so it’s worth cooking a large batch at once. The amount of ingredients for the skewers in this recipe can easily be adjusted according to your own preferences.