Mini pepper skewers with pepper cream

Name: Mini pepper skewers with pepper cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 16 Mini peppers (approx. 25 g each; e.g. yellow and green); 16 paprika-filled olives; 350 g fine uncooked veal sausage; 2 medium-sized onions; 8 discs Bacon; 3 TABLESPOONS Oil; 250 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp long wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

16 Mini peppers (approx. 25 g each; e.g. yellow and green)
16 paprika-filled olives
350 g fine uncooked veal sausage
2 medium-sized onions
8 discs Bacon
3 TABLESPOONS Oil
250 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
7-10 Tbsp Cayenne pepper
7-10 Tbsp long wooden skewers

Directions

1
Cut a lid off each of the peppers. Clean and wash the peppers and the lid. Put 1 olive in each pepper. Press the sausage meat mixture from the sausage skin directly into the peppers. Press on a little bit. Peel and slice the onions.
2
Cut the bacon in half crosswise.
3
Put 2 peppers with lid, onion slices and bacon on 8 wooden skewers and place them on a lightly oiled baking tray. Spread a thin layer of oil on the skewers and cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes.
4
Stir the crème fraîche until smooth. Season with salt, pepper and cayenne pepper. Serve skewers with pepper cream. Drink: cold beer.