Recipe

Sausage and rosemary skewers

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

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

Method

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.

Notes

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

The Latest from New Zealand Woman's Weekly Food

CONTENT SUPPORTED BY
© Copyright 2023 Are Media Pty LimitedAll Rights Reserved
All products are independently selected, tested or recommended by our team of experts. If you buy something, we may earn an affiliate commission.
Are Media and its brands may have generated text partially using generative AI. Upon generating draft language, our editors review, edit, and revise it to their own liking. We take ultimate responsibility for the content of our publications