Sausage & pancetta skewers

Sausage & pancetta skewers

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Prep: 15 mins Cook: 20 mins - 25 mins


Serves 4

Looking for a different way to cook your sausages? Make them into herby kebabs for a delectable weekday dinner

Nutrition and extra info

Nutrition: per serving

  • kcal621
  • fat39g
  • saturates13g
  • carbs37g
  • sugars5g
  • fibre5g
  • protein27g
  • salt2.9g
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  • 8 large Cumberland sausages, halved widthways
  • 200g ciabatta, torn into 16 chunks
  • 120g pack thick-cut pancetta, cut into 16 thick lardons



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 4 vine-ripened tomatoes, quartered



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ pack of rosemary, leaves picked



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

You will need

  • 8 soaked wooden skewers


  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.

  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.

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