Herb and gar­lic sausage coil

Australian Women’s Weekly NZ - - CONTENTS -


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.

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