Bratwurst Skewers with Baked Potatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
2581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,581 cal. | (123 %) | ||
| Protein | 110 g | (112 %) | ||
| Fat | 189 g | (163 %) | ||
| Carbohydrates | 112 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.7 g | (66 %) |
more nutritional values
| Vitamin A | 5.6 mg | (700 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 29.1 mg | (243 %) | ||
| Vitamin K | 95.4 μg | (159 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 41.2 mg | (343 %) | ||
| Vitamin B₆ | 3.8 mg | (271 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 40.7 μg | (90 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 380 mg | (400 %) | ||
| Potassium | 3,697 mg | (92 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 238 mg | (79 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 76.7 g | |||
| Uric acid | 713 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 24 small grilled sausages (beef, form a butcher)
- 4 red, small Bell pepper
- 2 Pickled cucumbers
- 2 yellow onion
- 2 Tbsps vegetable oil
- 4 small Tomatoes
- 4 starchy Sweet potato
- 4 Tbsps Sour cream
- 1 bunch Chives
- salt
- peppers
Preparation steps
1.
Cut pickles into large pieces. Rinse and halve bell peppers, remove seeds and ribs and cut into chunks. Peel onions and cut into wedges. Thread sausages, pickles, onions and peppers, alternating, on skewers. Scrub and pat dry potatoes, tightly wrap in aluminum foil and bake on the grill for 1 hour.
2.
Brush skewers with oil and grill for about 10-12 minutes, turning. Rinse tomatoes, score crosswise and grill for 5 minutes. Before serving, unwrap pototoes and top each with a dollop of sour cream and garnish with chives. Arrange everything on plates and serve.
