Shashlik with Letcho

I’m sure you’ve heard the word Shashlik before and maybe in your tradition is actually is a kind of meat on stick dish. The one I’m presenting here is the kind of Shashlik (actually spelled Schaschlik. Where I’m from) I remember from childhood BBQ’s in North Eastern Germany. 

Much of our cuisine was highly influenced by Hungarian dishes, and this one is a prime example. 

Meat on sticks covered with a tangy Paprika and tomato based sauce. Fond memories....

For the Schaschlik any kind of meat or sausage can be used, but tradition had it, that 

Diced Pork Fillet

Thick sliced of bacon and diced pork liver

Or pieces of liver rolled in bacon

Sliced pickled cucumbers and 

Onion segments

were used to make up the sticks. 

Nowadays I like to add more things. Meatballs, bratwurst, peppers, mushrooms and whatever else I can think of. The more variety to more fun to eat! 

The Letcho sauce is made by 

Sautéing Bell peppers or similar and onions in bacon fat or olive oil, then adding fresh tomoatoes, preferably skinned or tinned or passata. I like passata as it’s nice and smooth and makes an attractive sauce. 

Simply add salt, pepper and paprika powder to taste and a delicious sauce awaits. It’s lovely hot, but I actually really like it fridge cold. 

The traditional Schaschlik Recipe:

1 Pork Fillet, diced into 1inch pieces

400g chicken livers, cut into equal size pieces to the Pork 

4slices of streaky bacon cut in half and used to roll around the chicken livers

1 onion, quartered, then the segments separated. 

1 large gherkin, thickly sliced

Salt, pepper and paprika powder mixed together to make the seasoning 

Alternate the ingredients onto your skewers and bbq, grill or shallow fry on a medium heat until cooked through, while turning frequently. 

Letscho German Style:

1 red, yellow and green bell pepper, sliced

1 400ml jar of passata

1 onion, sliced

1tbs lard, (I’m using olive oil, but lard was the fat of choice in olden days)

Salt, pepper and paprika powder to season

Sauté the peppers and onions in the fat until softened, the. Add the passata, season and simmer for 20-30 minutes.

Serve hot, warm or leave to cool. It’s delicious at any temperature.