Prepare the Skewers: To make the skewers, soak 4 bamboo skewers (8 to 12 inches long) in water for about 30 minutes. (You can skip this step by using metal skewers.)
Make the Skewers: Make each skewer by placing a piece of ring bologna, then a strip of bacon, then the onion, then the pepper. Repeat until you have used four pieces of ring bologna, three strips of bacon, three pieces of onion and three pieces of pepper. Repeat with the other three skewers.
Lightly salt and pepper each skewer, brush with a bit of vegetable oil and let marinate for 1 hour.
Heat the butter in a large skillet and add the skewers, searing them over high heat on all sides, about 2 to 3 minutes per side. Remove skewers and set aside. Reserve the skillet as is to make the sauce.
Make the Sauce: Using the same skillet, add the garlic to the butter that remains in the pan and cook until wilted.
Add the bacon and cook until crisp, then add the onion and bell pepper and cook until the liquid has been released.
Dust the garlic, bacon and peppers with the paprika and flour and combine well.
Deglaze the mixture with the red wine, loosening any browned bits with a wooden spoon. Bring to a boil and cook for 5 minutes.
Add cayenne, red pepper flakes and salt and pepper to taste.
Place the skewers back in the pan with the sauce and simmer for 5 to 10 minutes. Before serving, remove the skewers and reserve. Add the sour cream and stir until well combined. Place skewers on plates and top with the sauce.
Sprinkle with chopped chives.
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