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Veal sausage meat-spear made on the grill and served with mint sauce

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Veal sausage meat-spear made on the grill and served with mint sauce

Pepper
Salt
Spear
½Lime or lemon
½-1bundleCoriander
1Eggs
1pinchCayenne pepper
1Fresh chili
1tbspChopped Mint
1tbspOlive oil
1tspGround cumin
tbspFlour
2Fennel
25gYeast
250gField mushroom
3dlLukewarm water
3dlYogurt
500gGreen asparagus
500gMinced veal
500gWheat flour
8Kebabs

Instructions for Veal sausage meat-spear made on the grill and served with mint sauce

To prepare the Veal sausage meat-spear made on the grill and served with mint sauce recipe, please follow these instructions:

Turn on the grill.

Grilled bread: Pipe water, salt and yeast together. Knead the flour in a little at a time. The dough may be a little wet in the let the draw 45 minutes.

Portion dough into 8 parts and printing them out for pancakes, ca 10-15 cm. in diameter. Swipe them with flour on both sides, so they do not stick together and grill them 5-10 minutes on each side.

Veal sausage meat-spear: knead the veal with salt and stir in cool then chopped chilies, cilantro, eggs and flour in.
Form 8 sausages of forcemeat and set them on the spikes.

Brush the grill with a little oil and cook the skewers ca 10 minutes on each side. If the skewers stuck on the grill they loosened gently with a spatula.

Grilled vegetables: slice the fennel lengthways into about 1 cm. in thin slices. Clean the mushrooms. Slice, if desired. the bottom 3-4 cm. Of asparagus if they are tough. Brush vegetables with oil, sprinkle a little salt and pepper and grill them. Fennel and mushroom must have 5 min on each side. Aspargeserne must have 3-3 minutes on each side.

Mint sauce: stir in chopped Mint, olive oil and spices in yoghurt. Season to taste with lime juice.

Serve with grilled bread and vegetables.