Sausage and vegetable spears
- 2 Bund Spring onions (at least 8 pieces)
- 8 Radishes
- 4 Wiener sausages (approx. 80 g each)
- 1 yellow Bell pepper
- 8 wooden skewers
40 minutes
light
- 1.
- Clean, wash and pat dry the spring onions. Cut a 3 cm long piece from each spring onion andcut several times like a brush. Place 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 radishes. Cut the sausages into approx. 1 cm thick slices. Stick the spring onion brush on a wooden skewer. Then skewer alternating spring onion and sausage slices up to the middle. Place the radishes on the center of the skewer as a 'handle'. Then alternate leek and sausage slices again until the skewer is almost completely covered. Clean, quarter and wash the bell pepper. Cut 2 'spearheads' from each pepper quarter. Put these on the skewers. Finely chop the remaining peppers and fold into the pasta salad if necessary. Arrange the sausage spears on a plate. Ketchup and mayonnaise taste good with it
- 2.
- Wait approx. 4 minutes. Photo: Först,
1 person approx.:
- 140 kcal
- 580 kJ
- 6 g protein
- 11 g fat
- 2 g carbohydrates
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