Klein Vark Sosaties (Small Pork Kebabs)
Klein Vark Sosaties
Klein vark sosaties always carried that familiar mix of sweetness and gentle spice — small, tender pork pieces soaking up a marinade that clung just right. Threaded with onion or a bit of fruit, they cooked quickly, turning glossy and caramelised. They were the kind of bites people reached for without thinking, one skewer after another.
Ingredients
- 1 pack small, thick pork sausages (cocktail or chipolata size)
- 2 onions, cut into wedges
- 1 apple, cut into wedges
- Salt and pepper
- Skewers
- *Honey-mustard glaze:**
- 3 parts mustard
- 1 part honey, warmed slightly
Method
- Part-cook the sausages until about three-quarters done; prick them so they release some juices.
- Mix mustard and honey to make the glaze; warm gently so it loosens.
- Thread onto skewers in sequence: sausage, onion wedge, apple wedge, sausage — repeat as desired.
- Brush liberally with the honey-mustard glaze.
- Grill or braai the skewers until sausages are fully cooked and glaze is sticky and caramelised.
- Season with salt and pepper to taste and serve hot.