Meat Skewers Augustiner Art
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 700 g pork neck (pork neck ride)
- 500 g pork belly (pork bellies), leaner
- 300 g pork liver
- 300 g pork kidney (s)
- 2 large bell peppers, yellow
- 5 large onion (s)
For the sauce:
- 5 large onion (s)
- salt and pepper
- oil
- 30 g tomato paste
- 20 g honey
- 60 ml vinegar
- 90 g curry powder, mild
- 20 g paprika powder, noble sweet
- 1 pinch cayenne pepper
- 1 liter meat broth
- soy sauce
Print Recipe
Pin Recipe Instructions
- Cut the meat into large cubes, giblets, wammerl and paprika into slices. Peel and cut the onion into eighths. Skewer the ingredients in the following order: onion, meat, jellyfish, kidney and liver. Repeat the process until all ingredients have been used at least 2 times. Put a few slices of paprika in between and season with salt and pepper.
- For the sauce, sauté the onions in oil and brown them lightly. Tomato paste and honey
- add and let fry a little. Add the curry and paprika and fry. Possibly add more oil. It must not turn black, otherwise it will be bitter. Deglaze with vinegar and add the stock.
- Place the skewers in a roaster and pour the sauce with the onions over the skewers. You can sear the skewers beforehand if you want. Braise in the oven at 180 ° C for about 1 - 1.5 hours. As soon as the meat is tender, remove the skewers and season with cayenne pepper and soy sauce to taste.
- Serve with rice or a fresh roll.
- Approx. 350 Kcal per serving.
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