Lamb sausages on rosemary skewers
Jazz up your sausages by barbecuing them on rosemary skewers - there's an option to help if you get rained off, too
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
- Push a sausage lengthways onto each rosemary sprig, it might be easier if you make a hole in the sausages first with a skewer. Mix the mint and yogurt and season well.
- Heat the barbecue and cook the sausage skewers on both sides until browned and cooked through. How long this takes will depend on what kind of barbecue you have but don't overcook the sausages or the rosemary will burn. Lightly toast the pittas on the barbecue. Serve the sausages with the pittas and the minted yogurt.
Choosing the right rosemary
You need quite decent sprigs of rosemary for this - or you can use wooden skewers soaked in water for 2 hours.
Per serving
676 kcalories, protein 28.1g, carbohydrate 66.5g, fat 35 g, saturated fat 12.8g, fibre 6.5g, salt 4.4 g
Recipe from olive magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/3705/
http://www.bbcgoodfood.com/recipes/3705/
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Ingredients
- 8 lamb sausages
- 8 long strips of rosemary , preferably slightly woody
- a handful of mint leaves, chopped
- 200ml carton Greek-style yogurt
- 8 wholemeal pitta breads , split along one side
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 mins
Ingredients
- 8 lamb sausages
- 8 long strips of rosemary , preferably slightly woody
- a handful of mint leaves, chopped
- 200ml carton Greek-style yogurt
- 8 wholemeal pitta breads , split along one side
Per serving
676 kcalories, protein 28.1g, carbohydrate 66.5g, fat 35 g, saturated fat 12.8g, fibre 6.5g, salt 4.4 g
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11 September 2010
French Tart rated and commented on this recipe
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