Sausage Vegetable Spears

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and pat dry the spring onions. Cut off a 3 cm long piece of each spring onion and cut several times like a brush. Place them in a bowl of ice-cold water to fan them out. Cut the rest of the spring onions into approx. 1/2 cm thick slices. Clean and wash the radishes.

2. 2

   Cut the sausages into 1 cm thick slices. Put the spring onion brush on a wooden skewer. Then skewer alternately slices of spring onions and sausages until the middle. Put radishes on the middle of the skewer as a "handle". Then again alternate between the slices of leek and sausage until the skewer is almost completely covered. Clean, quarter and wash the pepper. Cut 2 "spearheads" from each pepper quarter. Stick these onto the skewers. Finely chop the remaining peppers and possibly fold them into the pasta salad.

3. 3

   Clean, quarter and wash the pepper. Cut 2 "spearheads" from each pepper quarter. Stick these onto the skewers. Finely chop the remaining peppers and possibly fold them into the pasta salad. Arrange the sausage spears on a plate. Serve with ketchup and mayonnaise

Nutrition Facts

KCAL
140 kcal

CARBS
2 g

FATS
11 g

PROTEINS
6 g