Colorful Sausage Skewers

Ingredients

• 1 small red onion
• 800 g bell peppers (2 red and 2 yellow)
• 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 mushrooms
• 16 Nürnberger Rostbratwürstchen

Instructions

1. 1.

   Peel the onion and dice finely. Cut one red bell pepper in half, remove seeds, wash, and dice into small cubes.

2. 2.

   Trim the stems from the tomatoes. Briefly blanch tomatoes in boiling water, shock them in cold water, peel, and finely chop.

3. 3.

   Heat 1 tbsp oil in a non‑stick pan. Sauté onion and pepper cubes. Add tomatoes, season with vinegar, salt, pepper, and sugar, and simmer uncovered on low heat for about 20 minutes until thickened.

4. 4.

   Meanwhile, soak wooden skewers in warm water for about 10 minutes.

5. 5.

   Wash the zucchini, dry it, and slice into rounds.

6. 6.

   Halve the remaining bell peppers, remove seeds, wash, and cut into 2 cm pieces. Clean mushrooms. Cut the Nürnberger sausages in half or thirds depending on size.

7. 7.

   Thread zucchini slices, pepper pieces, mushrooms, and sausage pieces alternately onto the skewers.

8. 8.

   Transfer the tomato‑pepper mixture from the pan to a tall container and puree with an immersion blender. Clean the pan.

9. 9.

   Heat remaining oil in the pan. Brown the skewers over medium heat all around. Season lightly with salt and pepper. Serve the sausage skewers with the tomato‑pepper ketchup.