Sausage & pancetta skewers
- Charlie Clapp
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins - 25 mins
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Looking for a different way to cook your sausages? Make them into herby kebabs for a delectable weekday dinner
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Ingredients
Nutrition
Units:
MetricUS
-
8 large Cumberland sausages
halved widthways
-
200g ciabatta
torn into 16 chunks
-
120g pack thick-cut pancetta
cut into 16 thick lardons
-
4 vine-ripened tomatoes
quartered
-
1/2 pack of rosemary
leaves picked
-
2 tbsp olive oil
You will need
- 8 soaked wooden skewers
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Nutrition: per serving
- kcal621
- fat39g
- saturates13g
- carbs37g
- sugars5g
- fibre5g
- protein27g
- salt2.9g
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Method
-
step 1
Heat the grill to medium. Thread a piece of sausage onto each skewer, followed by a piece of bread, a bit of pancetta and a tomato, then repeat with the remaining ingredients – you should have two of everything on each skewer.
-
step 2
Line a baking tray with foil, scatter over the rosemary, and place a rack on top with the skewers. Drizzle over the oil and grill for 20-25 mins, turning every few mins, until everything is cooked through and crispy. If the bread is blackening too quickly, turn it round every min or so.
Recipe from Good Food magazine, March 2016
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