Grilled potato & sausage skewers

Grilled potato & sausage skewers

45 Min. Active
1 hr 15 Min. Total
597 kcal per people
gluten-free
Nutritional value / people: Fat: 41 g, Carbohydrate: 26 g, Protein: 30 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Brush
  • Colander
  • Fork
  • Garlic press
  • Pan
  • Paring knife
  • Scissors
  • Tablespoon
  • Teaspoon
  • small bowl
  • Cutting board
  • wooden skewers

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Wooden skewers

8 wooden skewers

Potatoes

600 g baby potatoes
salted water, boiling

Garlic oil

1 garlic clove
3 tbsp olive oil
¾ tsp mild paprika
¼ tsp salt
a little pepper

Skewers

6 cervelat sausages

Dip

250 g low-fat quark
¼ tsp salt
a little pepper
½ bunch chives

How it's done

The kids can help at the marked areas .

Wooden skewers

8 wooden skewers

Place the wooden skewers in cold water for approx. 30 mins.

Potatoes

600 g baby potatoes
salted water, boiling

Cook the potatoes in boiling salted water for approx. 15 mins. until soft, drain, leave to cool. Cut into approx. 1 cm slices.

Garlic oil

1 garlic clove
3 tbsp olive oil
¾ tsp mild paprika
¼ tsp salt
a little pepper

Mince the garlic in a small bowl. Add the oil, paprika, salt, and pepper, mix.

Skewers

6 cervelat sausages

Cut the sausages into approx. 1 cm slices.Thread the slices of potato and sausages alternately onto the skewers.

Brush the skewers with oil.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 8 mins., turning occasionally.

Dip

250 g low-fat quark
¼ tsp salt
a little pepper
½ bunch chives

Place the quark, salt and pepper in a small bowl, chop the chives using scissors and mix in. Serve the dip with the skewers.

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