Grilled Sausage Kebabs with Peppers
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
2225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,225 cal. | (106 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 200 g | (172 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 19.8 mg | (165 %) | ||
| Vitamin K | 65.9 μg | (110 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 197 mg | (207 %) | ||
| Potassium | 1,908 mg | (48 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 75.2 g | |||
| Uric acid | 636 mg | |||
| Cholesterol | 426 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Juniper berries
- 1 tsp peppercorns
- 2 cloves
- 5 Tbsps vegetable oil
- 24 Nuremberger grilled sausages (about 500 grams)
- 1 red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 8 scallions
- salt
- peppers
- 2 Tbsps Horseradish (from a jar)
- 2 Tbsps lemon juice
- also
- vegetable oil (for rust)
Preparation steps
1.
Coarsely grind the juniper berries, peppercorns and cloves in a mortar and mix with the oil.
2.
Cut sausages into about 3 cm (approximately 1 inch) long pieces. Rinse the peppers, trim, cut in half, remove seeds, remove the white membranes and cut into about 3 cm (approximately 1 inch) pieces. Rinse, trim and cut the white and light green parts of the scallions into 2 cm (approximately 3/4 inch) pieces. Thread peppers, sausage and scallions alternately on skewers, season with salt and pepper and sprinkle with the seasoned oil.
3.
Cook the skewers on a hot grill 6-8 minutes, turning and brushing with the seasoned oil several times. Sprinkle with a little lemon juice and serve with horseradish.
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