Sausage Kebabs

Fix.and.Freeze.Foods's picture

Oct. 10, 2011


Pork sausage meat 1 Pound (450 g)
Sage and onion stuffing mix 60 Milliliter (4 tablespoons)
Salt To Taste
Black pepper To Taste
Canned tomatoes 14 Ounce (400g, 1 can)
Tomato puree 15 Milliliter (1 tablespoon)
Worcestershire sauce 15 Milliliter (1 tablespoon)
Prepared french mustard 2 Teaspoon (10 ml)
Button mushrooms 8
Red pepper 1 Large , cored, seeded and cut into chunks
Vegetable oil 60 Milliliter (4 tablespoons)
Beer 30 Milliliter (2 tablespoons)



1. To make the meatballs in a bowl stir well putting the sausagemeat, stuffing mix and salt and pepper to taste to mix.

2. Shape the mixture into small balls with lightly floured hands.

3. To make the sauce in a pan put all the ingredients and simmer for 5 minutes.

4. Leave to cool, then puree in an electric blender or Mouli-legumes or work through a sieve (strainer).

5. If you wish to freeze the dish, do so at this stage. Open (flash) freeze the meatballs until firm, then pack in a rigid container. Seal, label and return to freezer. Pour the sauce into a rigid container, seal, label and freeze.


6. To serve the meatballs thaw them along with the sauce in the refrigerator overnight.

7. On to 4 skewers thread the meatballs with the mushrooms and red pepper.

8. Mix the oil and beer together and brush over the kebabs.

9. Grill (broil) the kebabs until golden brown, basting and turning occasionally.


10. Reheat the sauce on top of stove and serve with the kebabs.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 393Calories from Fat 275

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 730 mg30.42%

Total Carbohydrates 16 g5.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet