Skewers with sausages and veal

Name: Skewers with sausages and veal - Sanda C.
Ingredients: 1 kg veal meat 1 kg thicker sausages marinade: 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon balsamic vinegar salt; ginger powder; rosemary powder + red bell pepper green bell pepper zucchini leeks smoked bacon; wooden skewers

Meat - Skewers with sausages and veal by Sanda C. - Recipia

The skewers with sausages and veal are perfect for a barbecue outing, especially when you want to put several ingredients on the table at once. The meat is marinated for a few hours, then threaded together with vegetables, sausages, and smoked bacon. The pieces should not be crowded on the skewer, as they cook better when there is a little space between them. Quick Info Total time: at least a few hours, including marinating the meat Preparation time: a few hours for marinating the veal; cutting and assembling time is not specified Cooking time: not specified; the skewers are grilled until the meat and other ingredients are cooked through Servings: number of servings is not specified Difficulty: easy Recipe type: grilled dish, suitable for outdoor meals and gatherings with friends Ingredients For skewers 1 kg veal 1 kg thicker sausages red bell pepper green bell pepper zucchini prasare, as noted in the original recipe smoked bacon wooden skewers For marinade 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon balsamic vinegar salt ground ginger ground rosemary The quantities for vegetables, bacon, salt, and spices are not specified in the original recipe. They are prepared according to the number of skewers and how loaded you want them to be. The ingredient noted as 'prasare' is kept as in the source, as it is unclear which vegetable it refers to. Preparation method 1. Prepare the marinade. In a bowl, mix the Worcestershire sauce, soy sauce, olive oil, and balsamic vinegar. Add salt, ground ginger, and ground rosemary. Exact quantities for spices are not given, so they should be added to taste. 2. Cut the veal. Slice the meat into pieces about 1-2 cm thick and approximately 5 x 5 cm. It is important that the pieces are as close in size as possible to cook evenly on the grill. 3. Marinate the veal. Put the pieces of meat in the marinade and let them sit for a few hours. The bowl should be kept cool during the marinating process. The meat needs to be well covered by the marinade before moving on to assembling the skewers. 4. Soak the wooden skewers. Place the sticks in water and let them sit there before use. This way, the wood does not burn as easily during cooking on the grill. The recipe also mentions that if you forget to soak the skewers, they will not necessarily burn, but soaking them remains a practical measure before grilling. 5. Prepare the vegetables. Wash and slice the red bell pepper, green bell pepper, and zucchini. Slice and salt the vegetables. Prepare the ingredient referred to in the recipe as 'prasare' if you have it available. 6. Cut the sausages and bacon. Slice the thicker sausages into pieces suitable for skewers. Also, cut the smoked bacon into slices or pieces that can be threaded onto the skewer along with the meat and vegetables. 7. Assemble the skewers. Start each skewer with a slice of smoked bacon and finish with another slice of smoked bacon. Between the two pieces, randomly thread the pieces of veal, slices of sausage, and prepared vegetables. Do not crowd the ingredients. Leave a little space between the pieces so that air and heat can circulate better, allowing the meat and vegetables to cook evenly. 8. Cook the skewers. Place the skewers on the grill and cook them until they are cooked through. The exact time is not mentioned in the recipe and may vary depending on the heat of the grill, the size of the pieces, and how loaded the skewers are. Turn them on all sides during cooking so that the meat, sausages, bacon, and vegetables brown evenly. Keep an eye on them, especially due to the fat left by the bacon and sausages. Why I make the recipe often I love the recipe because it allows you to cook the meat and the side dish at the same time without having to prepare too many separate things. The veal absorbs flavor from the marinade, while the sausages and bacon add a more intense taste to the skewers. The vegetables provide a pleasant contrast and make the skewers easier to serve at the table. It is also a recipe suitable for groups because the ingredients can be prepared in advance, and the skewers can be placed on the grill when everyone is ready to eat. Tips Let the meat marinate for a few hours, not just a few minutes. Before threading it onto the skewer, let the excess marinade drain a bit to avoid it dripping unnecessarily on the grill. Cut the meat, sausages, vegetables, and bacon into similarly sized pieces. If some pieces are much larger than others, they will cook at different rates. Do not pack the ingredients tightly on the skewer. This is one of the important details of the recipe, as the pieces need space to cook through. Start and end the skewer with smoked bacon, as per the recipe. The slices of bacon will cook along with the other ingredients and will remain on the outside of the skewer. Soak the wooden sticks before use. Even though the recipe states they won't necessarily burn if you forget this step, the water helps protect them on the grill. Substitutions Veal can only be substituted if you accept changing the recipe, as the original version is built around this meat and its marinade. For sausages, thicker sausages are used as indicated in the source. The marinade ingredients should not be changed if you want to maintain the original flavor. Worcestershire sauce, soy sauce, olive oil, and balsamic vinegar form the base of the marinade. Variations You can change the order in which you place the ingredients on the skewer, as the recipe recommends random threading. The important thing is to keep a slice of smoked bacon at the beginning and end. You can make the skewers more loaded with vegetables or more substantial, with more pieces of meat and sausages. The quantities for bell peppers, zucchini, prasare, and bacon are not specified in the source, so proportions remain flexible. If you are preparing the skewers for multiple people, you can assemble the ingredients in advance and keep them until cooking time. However, do not leave the meat at room temperature longer than necessary. Serving ideas The skewers are served immediately after being grilled. They are suitable for outdoor meals and gatherings with friends. They can be placed on a platter alongside leftover vegetables or other dishes prepared for grilling. The marinade on the meat is not served separately. What remains after marinating the meat is discarded. Frequently asked questions 1. How long should the veal sit in the marinade? The recipe states to let the meat sit for a few hours, without specifying an exact number. It is good for the pieces to be covered by the marinade throughout this time. 2. Do the wooden skewers need to be soaked? Yes, this is the recommended step in the recipe. The skewers should be left in water before being used, so they do not burn easily on the grill. The source does mention that if you forget to soak them, it does not necessarily mean they will burn. 3. Why should the ingredients not be crowded? The pieces cook better when there is a little space between them. If they are pressed together, the heat does not reach all sides equally, and cooking may be uneven. 4. With which ingredients should the skewers be started and finished? Each skewer should start and end with a slice of smoked bacon. Between these, veal, sausages, and vegetables are placed in any order. 5. How long should the skewers be kept on the grill? The cooking time is not specified in the original recipe. The skewers are kept on the grill until the meat and other ingredients are cooked through, turning them for even browning. Nutritional values The values below are estimates and may not be accurate, as the quantities of vegetables and bacon, the type of sausages, or the number of servings are not specified. For 100 g of cooked skewer, the estimate may be around 250-350 kcal, depending on the proportion of sausages and bacon. Protein: approximately 15-22 g Fat: approximately 18-28 g Carbohydrates: approximately 1-5 g Sodium may be high, as the recipe contains soy sauce, salt, sausages, and smoked bacon. Actual values vary widely depending on the products used and how much marinade remains on the meat during cooking. Storage and reheating The skewers are best served immediately after preparation. If leftovers remain, keep them in the refrigerator in a closed container and consume them as soon as possible. When reheating, heat them until they are well warmed through. Do not leave them at room temperature for long and do not keep the leftover marinade from the raw meat. Vegetables and meat may lose texture after refrigeration and reheating, so the dish is most enjoyable fresh, straight off the grill.

Skewers with sausages and veal

Tags

Categories