Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 450 grams | Sausagemeat; (1 lb) |
| 1 tablespoon | Schwartz Pork Sage and Apple Seasoning |
| 50 grams | Bacon; finely chopped |
| \N \N | ; (2oz) |
| 1 \N | Red pepper; diced |
| 1 \N | Green pepper; diced |
| 6 tablespoons | Mayonnaise |
| 3 tablespoons | Tomato ketchup |
| ½ teaspoon | Schwartz Lemon Pepper |
In a large bowl, mix together the sausagemeat, Pork Sage and Apple Seasoning and bacon. Divide the mixture into 16 and roll into balls. Using 4 skewers, thread 4 balls onto each, alternating with the diced peppers.
Place on a barbecue or under a pre-heated grill for 10-15 minutes turning occasionally until cooked. Alternatively, divide the mixture into 12 and press onto 12 satay sticks, moulding into a sausage shape, barbecue or grill until browned.
Mix together the mayonnaise, tomato ketchup and Lemon Pepper and serve as a dip with the kebabs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.