• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150g chuck steak, roughly chopped

  2. 250g boneless pork belly, roughly chopped

  3. 3 cloves garlic, chopped

  4. 2 teaspoons hot paprika teaspoon ground nutmeg salt and pepper bamboo skewers, soaked onions, sliced

  5. 1 white cabbage, thinly sliced

  6. 3 tablespoons white vinegar teaspoon salt

  7. 3 tablespoons sunflower oil roasted capsicum, to serve minted yogurt to serve

Instructions Jump to Ingredients ↑

  1. Place meat in a chilled food processor. Process until minced.

  2. Remove and place in a bowl. Add garlic, paprika, nutmeg, salt and pepper and mix - preferable with your hands until very well mixed and emulsified.

  3. Form 10 little sausage shaped patties with the mixture. Form around the skewers.

  4. Preheat a barbeque. Place onions on the flat plate. Cook until golden, Place the sausages onto the grill plate. Cook for 15-20 minutes or until cooked through.

  5. Cut the cabbage in half. Shred one half and put the other half back in the fridge.

  6. Place the shredded cabbage in a bowl. Over the top sprinkle 1/3 of the salt, vinegar and oil. With two large forks, toss the salad for 1 minute only. Repeat this step twice using the remaining ingredients then let the salad sit in the fridge to chill.

  7. If your cabbage is a good, fresh one, the dressing should be milky white.

  8. Serve sausages with the onions, a dollop of minted yogurt, roasted capsicum and cabbage salad.


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