[Sca-cooks] breaded pork shish-kabobs?

[Jane Boyko]

Thanks, those are precisely what we use.

Marina

On 01/11/2004 09:11 pm, Phil Troy/ G. Tacitus Adamantius wrote:
> Also sprach Jane Boyko:
> >Skewer meat on thick skewers.  Not the tiny narrow ones used for fruit
> >shishkabobs.  These skewers are short (6 inches) and take approx. 5 chunks
> > of meat.  Try getting them from a Polish delicatessan or asking if they
> > can direct you from a source.  Having seen these skewers I can tell you
> > they are approx. 1/4 inch thick.
>
> My Italian butcher (who provided lovely lamb which we just ate as
> spiedies a couple of hours ago), uses something like what you
> describe to make sausage wheels, rolling the raw sausage into a
> spiral wheel shape, then pinning it together with a skewer through
> the edge of the wheel, to and through the center, and out the other
> side. I'd say these are cylindrical dowels, maybe 5 to 6 inches long,
> 3/16 inch in diameter, sharpened like a pencil at one end.
>
> Adamantius
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