|1 kg||pork bangers|
|baby potatoes — cooked|
|1||onion — quartered and broken into leaves|
|1||sweet peppers — diced|
|15 ml||fresh chillies|
|15 ml||tomato sauce|
|12||bay leaves — or lemon leaves|
Slice open the pork bangers and carefully squeeze out thenmeat from the casings; form two meatballs from each sausage. Thread the meatballs and the cooked potatoes, onion, sweet pepper and leaves onto kebab sticks that have been soaked in water (this prevents them from catching alight during cooking).
Heat a large frying pan until hot, add a dash of oil and fry the kebabs until nicely browned. Combine the chutney and tomato sauce to make a quick basting sauce and brush on the meat after 5 minutes; fry until well browned. Serve with a fresh salad.