Assorted on a Wire Rack

While the guests are gathering and it has not yet come to serious dishes, you can prepare such a varied and simple appetizer. All products placed on the wire rack create an impression of an extraordinary abundance. And it pacifies.

Ingredients

• 4-6 chicken wings
• 1 large chicken breast
• 300-400 g ground beef with fat
• 500 g Krakow or other semi-smoked sausage
• 12 small mushrooms
• 1 small onion
• 1 egg
• a few sprigs of parsley
• 1/4 tsp. ground red pepper and ginger powder
• dry thyme and basil
• salt
• vegetable oil for lubrication
• 4 tbsp. l. unrefined peanut butter
• 3 tbsp. l. dark soy sauce
• 2 cloves of garlic
• 4 tbsp. l. ketchup
• a few drops of lemon or lime juice
• Worcestershire sauce

Directions

1. Mix the minced meat with the egg, finely chopped onions and parsley, add all the spices, salt to taste and with wet hands mold balls the size of a walnut.
2. Slice the sausage diagonally into 2 cm thick rings and the chicken breast into strips of about the same width. Wipe off the mushroom caps with a damp cloth (remove or leave the legs, if desired).
3. For the marinade, mix the chopped garlic with the other ingredients, brush the marinade on the meatballs, chicken wings, champignons, sausage and chicken breast pieces. Put all this in the refrigerator for about 1 hour.
4. Fry the platter on a well-heated and oiled wire rack until tender, about 15 minutes, turning frequently and brushing with the remaining marinade. Serve with your choice of sauces.