Summary

Ingredients

• 4 kg pork neck, diced
• 10 medium onion (s), quartered
• 1 cup paprika powder, noble sweet
• 1 cup sugar, brown
• 0.5 ½ cup garlic granules
• 0.5 ½ cup onion granules
• 5 teaspoons salt
• 3 teaspoons, heaped black pepper
• 800 ml ketchup (barbecue seasoning), 1 bottle
• ml 1,600 ketchup (shashlik spice), 2 bottles
• ml 1,500 tomato ketchup, 2 bottles
• 500 ml water
• 5 tablespoon Worcestershire sauce
• 3 cans tomato (s), chunky
• 200 g tomato paste, concentrated 3 times
• 3 teaspoons, heaped paprika pulp, spicy

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Instructions

1. You need 28 wooden skewers for shashlik.
2. Cut the pork neck into not too small cubes.
3. Mix the paprika powder, garlic and onion granules, brown sugar, pepper and salt well.
4. Put the diced meat in a new, clean garbage bag and add the spice mixture, knot and mix well until all the spice sticks to the meat.
5. Quarter the onions and pull them apart.
6. Always alternate meat and onion on the wooden skewer. Start with meat and finish with meat, the ratio of meat to onions is up to you.
7. Fry the finished meat skewers in fat on all sides and set aside.
8. In a large saucepan, sauté the remaining onions in a little fat, add the tomato and paprika pulp and roast, be careful, it burns quickly. Now add the canned tomatoes as well as the barbecue, shashlik ketchup, tomato ketchup, Worcestershire sauce and the water. Mix everything well.
9. Add the seared meat skewers and make sure that they are all well covered with liquid. Simmer for 3 hours over low heat with the lid closed, trying to stir from time to time. If it burns something, it doesn`t matter.
10. I always cook this large amount because the shashlik can be frozen very well and you can save yourself the trip to the takeaway.