Grilled Skewers and Sausages with Potato Salad
Ingredients
- For the skewers
- 4 small coiled sausages
- 400 grams Pork
- 1 large green Bell pepper
- 2 onions
- salt
- freshly ground peppers
- vegetable oil
- For the potato salad
- 800 grams waxy potatoes
- 1 red onion
- 6 Tbsps sunflower oil
- 250 milliliters Vegetable broth
- 4 Tbsps White vinegar
- salt
- freshly ground black peppers
- 2 Tbsps chopped parsley
- For the sauce
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
For the potato salad: Peel and thinly slice the potatoes.
Peel and finely chop the onion.
Heat 2 tablespoons of oil in a pan, add the potatoes and onion and saute briefly. Pour in the broth, bring to a boil, cover, reduce to a simmer and cook until the potatoes are tender but not falling apart, about 10 minutes.
Pour the potatoes, onion and broth into a bowl, add vinegar and the remaining oil, season with salt and pepper and let stand at least 20 minutes for the flavors to blend. Stir in the parsley when ready to serve.
For the sauce: In a bowl, stir together the yogurt, lemon juice and parsley, season with salt and pepper.
For the skewers: Cut the pork into bite-sized pieces. Leave the sausage coils whole.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into bite-size pieces.
Peel and halve the onion lengthwise and cut into wedges.
Alternately thread the pork and vegetables on skewers. Brush with oil and season with salt and pepper.
Heat the grill to medium and lightly oil the grates. Grill the coiled sausages and skewers, turning them as they cook and brushing the skewers occasionally with oil, until cooked through, 8-10 minutes.
To serve, divide the coiled sausages and skewers among plates along with the potato salad spoon some sauce over the skewers.
