Kebabs with tomato dip

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.

Similar recipes