Bratwurst skewers with mustard dip

Name: Bratwurst skewers with mustard dip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (600 g) frozen potato wedges; 4 Stem(s) Dill; 100 g Double cream cream cheese; 100 g Whole milk yoghurt; 1-2 TABLESPOONS White wine vinegar; 1-2 TABLESPOONS Milk; 2-3 TEASPOONS Honey; 2-3 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 large red, yellow and green peppers; 20 Baby Nuremberg sausages; 2 TABLESPOONS Oil; 3 Stem(s) Marjoram; baking paper; 8 Metal/ wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (600 g) frozen potato wedges
4 Stem(s) Dill
100 g Double cream cream cheese
100 g Whole milk yoghurt
1-2 TABLESPOONS White wine vinegar
1-2 TABLESPOONS Milk
2-3 TEASPOONS Honey
2-3 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 large red, yellow and green peppers
20 Baby Nuremberg sausages
2 TABLESPOONS Oil
3 Stem(s) Marjoram
baking paper
8 Metal/ wooden skewers

Directions

1
Place the potatoes on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 19-23 minutes. Turn the potatoes after about 14 minutes.
2
Wash the dill, dab dry and put 1 flag aside for garnishing. Pluck the remaining flags and cut them into small pieces. Mix cream cheese, yoghurt, vinegar, milk, honey, mustard and dill and season to taste with salt and pepper.
3
Chill mustard dip. Halve the peppers, clean and wash. Cut the pepper halves into pieces. Halve sausages. Heat 1 tablespoon of oil in a pan and fry the sausages briefly all around.
4
Take the sausages out of the pan and put them on the skewers, alternating with the pepper pieces. Heat 1 tablespoon of oil in the pan and fry the skewers over medium heat for 3-4 minutes. Wash the marjoram, dab dry and chop the leaves coarsely.
5
Sprinkle skewers with marjoram and pepper and serve with dip and potatoes.