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

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

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.