Sausage skewers, chicken filet pockets and ribs from

Name: Sausage skewers, chicken filet pockets and ribs from
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Pork ribs (spare ribs); 100 g Chili sauce; 150 g Potatoes; 7-10 Tbsp Salt; 4 Corn cobs (approx. 150 g each); 6 Grilled sausages Nuremberg style (à approx. 30 g); 1 red and yellow peppers (approx. 175 g each); 4 discs Bacon (à approx. 10 g); 7-10 Tbsp Pepper; 2 Chicken fillets (approx. 150 g each); 2 discs raw, smoked ham (approx. 30 g each); 2 Branches of sage; 4 Giant mushrooms (about 50 g each); 1 Onion; 4 TABLESPOONS Oil; 1/2 bunch Parsley; 150 g Cream cheese with herbs from Provence; 1/2 (approx. 125 g) Baguette-Brot; 2 Twigs Thyme; 2 Garlic cloves; 30 g Butter; 40 g Herb Butter; 150 g Sheep's cheese; 1 package (150 g) chunky tomatoes with onions; 1 chili pepper; 4 large and 4 small wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Pork ribs (spare ribs)
100 g Chili sauce
150 g Potatoes
7-10 Tbsp Salt
4 Corn cobs (approx. 150 g each)
6 Grilled sausages Nuremberg style (à approx. 30 g)
1 red and yellow peppers (approx. 175 g each)
4 discs Bacon (à approx. 10 g)
7-10 Tbsp Pepper
2 Chicken fillets (approx. 150 g each)
2 discs raw, smoked ham (approx. 30 g each)
2 Branches of sage
4 Giant mushrooms (about 50 g each)
1 Onion
4 TABLESPOONS Oil
1/2 bunch Parsley
150 g Cream cheese with herbs from Provence
1/2 (approx. 125 g) Baguette-Brot
2 Twigs Thyme
2 Garlic cloves
30 g Butter
40 g Herb Butter
150 g Sheep's cheese
1 package (150 g) chunky tomatoes with onions
1 chili pepper
4 large and 4 small wooden skewers

Directions

1
Divide the spare ribs into pieces about 10 cm long and 3 cm wide, wash and pat dry. Spread with the chilli sauce and marinate covered for approx. 2 hours. For the skewers, peel and quarter the potatoes and cook them in boiling salted water for about 5 minutes.
2
Drain and let it cool down a little. Wash the corn cobs and cook them in boiling salted water for about 20 minutes and take them out. In the meantime cut the sausages in half. Clean, wash and cut the peppers into pieces.
3
Halve the bacon slices crosswise. Put potatoes, peppers, sausages and bacon alternately on skewers. Season with salt and pepper. Wash chicken fillets, dab dry, cut in half crosswise and cut a pocket in each.
4
Finely dice the ham. Wash sage, dab dry, pluck leaves from the stem and cut into strips, except for 4 leaves. Mix with ham cubes and fill the chicken pockets with it. Add wooden skewers and season with salt and pepper.
5
Clean the mushrooms, wash if necessary and cut out the stems. Finely dice the stems. Peel onion and also dice finely. Heat 2 tablespoons of oil in a pan and fry the mushroom and onion cubes in it.
6
Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Add to the pan and stir in. Let it cool down a bit and stir into the cream cheese.
7
Brush the mushrooms with the remaining oil, season with salt and pepper and fill with the cream cheese mixture. Halve the baguette lengthwise and cut into pieces. Wash thyme, dab dry and pluck leaves from the stalk.
8
Peel the garlic and cut into thin slices. Knead butter, thyme and garlic, season with salt and pepper and spread on the bread. Grill chicken filet pockets on the hot grill for 12-15 minutes.
9
Finally place the remaining sage leaves on top. Grill the sausage skewers on the hot grill for about 10 minutes. Spread the corn on the cobs with herb butter. Grill on the barbecue all around for 8-10 minutes. Grill stuffed mushrooms on the hot grill for 6-8 minutes.
10
Remove the ribs from the marinade and grill them on the barbecue on both sides for 3-4 minutes. Grill baguettes on the hot grill for 3-5 minutes. For the dip, crush 100 g sheep's cheese finely with a fork and mix with the chunky tomatoes.
11
Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings. Crumble the remaining sheep's cheese and stir into the dip together with the chilli. Season with salt and pepper.