Zucchini sausages, mini spare ribs and stuffed turkey escalopes

Name: Zucchini sausages, mini spare ribs and stuffed turkey escalopes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 kg Mini spare ribs; 7-10 Tbsp Salt; 150 g Tomato ketchup; 3 TABLESPOONS Honey; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 6 Turkey escalope (approx. 100 g each); 3 TABLESPOONS Chakalaka Grill Sauce; 6 Sage leaves; 3 Courgette; 12 Grilled sausages (approx. 25 g each); 12 discs Bacon; 7-10 Tbsp wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 kg Mini spare ribs
7-10 Tbsp Salt
150 g Tomato ketchup
3 TABLESPOONS Honey
2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
6 Turkey escalope (approx. 100 g each)
3 TABLESPOONS Chakalaka Grill Sauce
6 Sage leaves
3 Courgette
12 Grilled sausages (approx. 25 g each)
12 discs Bacon
7-10 Tbsp wooden skewers

Directions

1
Cook spare ribs in plenty of boiling salted water for about 20 minutes and drain. Mix ketchup, honey and lemon juice. Season with salt and pepper. Spread the spareribs with it and let them steep for about 8 hours. Wash the cutlets, dab dry and tap flatter. Spread with the grill sauce and season with salt, pepper and sage.
2
Fold them over and fix them with wooden skewers. Clean and wash the zucchini, cut in half lengthwise. Hollow out a little and cut into 8 cm long, slightly slanted pieces. Place one sausage each in the hollow. Wrap bacon around the sausage and pin it firmly. Cook the prepared ingredients on a hot grill while turning for about 15 minutes