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🍽️ Colorful Sausage Skewers

114 kcal · 30 min · 4 servings

Ingredients

• 1 small red onion
• 800 g bell peppers (2 red and yellow each)
• 500 g tomatoes
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• salt
• pepper
• 1 tbsp raw cane sugar
• 250 g zucchini (1 zucchini)
• 16 small button mushrooms
• 16 Nuremberg roast sausages

Instructions

1. 1. Peel the onion and dice it finely. Core the red bell pepper, cut it in half, remove the seeds, wash it, and dice it finely.
2. 2. Cut out the core area of the tomatoes in a wedge shape. Briefly dip the tomatoes in boiling water, remove them, shock them in cold water, and peel off the skin. Finely chop the peeled tomatoes.
3. 3. Heat one tablespoon of oil in a non-stick pan. Sauté the onion and bell pepper cubes. Add the tomatoes, season with vinegar, salt, pepper, and sugar, and let the mixture simmer uncovered on low heat for about 20 minutes until it thickens.
4. 4. Soak 16 wooden skewers in warm water for about 10 minutes to prevent them from burning.
5. 5. Wash the zucchini, pat it dry, and slice it into rounds.
6. 6. Halve the remaining bell peppers, remove the seeds, wash them, and cut them into 2 cm pieces. Clean the mushrooms. Cut the Nuremberg sausages into halves or thirds, depending on their size.
7. 7. Thread the zucchini slices, bell pepper pieces, mushrooms, and sausage pieces alternately onto the soaked wooden skewers.
8. 8. Transfer the cooked tomato and pepper mixture from the pan into a tall container and blend it smooth with a hand blender. Clean the pan.
9. 9. Heat the remaining oil in the clean pan. Brown the skewers on all sides over medium heat. Season lightly with salt and pepper. Serve the sausage skewers with the blended tomato-pepper ketchup.

Nutrition per serving

• kcal: 114
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 5 g