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Serve with a fresh salad.
Makes 8 kebabs
Preparation time: 15 minutes
Cooking time: 15 minutes
- 1kg fresh pork bangers
- about 16 baby potatoes, cooked
- 1 onion, quartered and broken into leaves
- 1 sweet pepper, diced
- about 12 bay or lemon leaves
- 15ml olive oil
- 30ml chutney
- 15ml tomato sauce
1. Slice open the pork bangers and carefully squeeze out the meat from the casings; form two meatballs from each sausage. Thread the meatballs and the cooked potatoes, onion, sweet pepper and leaves onto kebab sticks that have been soaked in water (this prevents them from catching alight during cooking).
2. Heat a large frying pan until hot, add a dash of oil and fry the kebabs until nicely browned. Combine the chutney and tomato sauce to make a quick basting sauce and brush on the meat after 5 minutes; fry until well browned. Serve with a fresh salad.
