The classic onion and vinegar shish kebab is now also available in a lighter broiler meat version and in a convenient raw sausage shape. No skewering needed, just throw the sausages on the grill. Thin sausages in natural sheep’s intestine cook in no time, in just 8 minutes on the grill. Our marinade products use only meat from broilers raised without antibiotics in Estonia and do not contain the flavor enhancer E621.
Broiler thigh meat with skin 69%, broiler breast fillet with skin 15%, water, onion, vinegar, salt, herbs 0,15% (basil, oregano), spices (i.a. chili, mustard seeds), vegetable fibers (pea, bamboo, citrus), dextrose, palm oil, wheat flour, sugar, flavorings (including meat aroma, yeast extract), acidity regulators: E262, E330, E331; antioxidant E300, lamb casing.
The product may contain small amounts of egg, soy, milk, mustard and celery.
|Average in 100g of product|
|Energy||651 kJ / 156 kcal|
|Included Fatty Acid||3,6 g|
|Included sugars||1,5 g|
Remove the packaging and drizzle a little oil on the raw sausages.
On the barbecue: Coals are ready when there is no flame left and you can hold your hand 10 cm above the grill rack for 3-4 seconds without burning yourself. Grill the raw sausages on the barbecue for 8 minutes, until the sausages are evenly golden brown.
In the oven: Bake in a preheated oven on the grill program at the top of the oven at 220 °C for about 15 minutes.
Hot air fryer: Bake at 200 °C for 15 minutes.
In a frying pan: add a little oil to a medium heat preheated pan, then add the raw sausages. Fry the raw sausages for 10 minutes, turning the sausages occasionally, until evenly golden brown.
NB! Heat treat to at least +75 °C internal temperature before consumption.