Herb and garlic sausage coil
SERVES 6 PREP AND COOK TIME 25 MINUTES
1.6kg thin Italian-style sausages in one continuous length or 2 x 800g lengths 2 tablespoons fresh rosemary leaves 4 fresh bay leaves, torn 1 tablespoon extra virgin olive oil ¼ cup coarsely chopped fresh flat-leaf parsley leaves 1 tablespoon lemon rind strips 1 lemon, extra, cut into cheeks
1 Cut the continuous sausage into two pieces. Untwist sausages and squeeze filling to make a continuous sausage. Coil each length into a long tight spiral. Pierce two large skewers at right angles through each coil to secure it (as pictured opposite).
2 Poke rosemary and bay leaves in between sausage. Drizzle with half the oil.
3 Cook sausage coils on a heated, oiled barbecue (or grill or grill pan) for 3-4 minutes or until browned underneath. Turn coils; cook until cooked through.
4 Top with remaining oil, parsley and rind. Serve with lemon cheeks. Not suitable to freeze or microwave.