Pork banger kofta kebabs

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Prep: 15 mins, Cooking: 15 mins
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By Johané Neilson August 30 2021
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Ingredients (8)

1 kg pork bangers
baby potatoes — cooked, 2 for each skewer
1 onion — quartered and broken into leaves
1 sweet peppers — diced
15 ml butter, melted, or 60ml (¼c) olive oil
30 ml chutney
15 ml tomato sauce
12 bay leaves — or lemon leaves
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Method:

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 the butter 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.

Or brush the melted butter over the kebabs and braai over hot coals, baste with the chutney mixture and serve when done.



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