Yield: 4 servings
|450 grams||Sausagemeat; (1 lb)|
|1 tablespoon||Schwartz Pork Sage and Apple Seasoning|
|50 grams||Bacon; finely chopped|
|1||Red pepper; diced|
|1||Green pepper; diced|
|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.