Sausage and rosemary skewers

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Sausage and rosemary skewers
  • 8 long rosemary stalks
  • 8 thick pork sausages
  • 3 clove garlic, crushed
  • 2 tablespoon vegetable or olive oil
  • 2 teaspoon crushed black pepper
  • 1/2 teaspoon ground cinnamon
  • mixed green salad, steamed potatoes, to serve


Sausage and rosemary skewers
  • 1
    Trim rosemary leaves from stalks, leaving last 5cm of leaves attached.
  • 2
    Place sausages in a large heatproof bowl. Cover with boiling water; stand 10 minutes. Drain well.
  • 3
    When sausages are cool enough, thread onto rosemary stalks. Score sausages 3 times each side, then place in a shallow dish.
  • 4
    Combine garlic, oil, pepper and cinnamon in a small jug. Pour oil mixture over sausages; turn to coat. Cover with plastic wrap; chill 30 minutes to marinate.
  • 5
    Preheat a char-grill or barbecue plate to moderate. Cook sausages, turning, 6-8 minutes, or until browned.
  • 6
    Serve skewers with green salad and potatoes.


Use any good quality thick sausages and marinate them for longer if time permits.