Name: Sausage & pancetta skewers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 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; 8 soaked wooden skewers

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

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.