Sausage & pancetta skewers
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Sausage & pancetta skewers

By Charlie Clapp

Contains pork – recipe is for non-Muslims only

Looking for a different way to cook your sausages? Make them into herby kebabs for a delectable weekday dinner

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 621
  • fat 39g
  • saturates 13g
  • carbs 37g
  • sugars 5g
  • fibre 5g
  • protein 27g
  • salt 2.9g

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
  • ½ pack of rosemary, leaves picked
  • 2 tbsp olive oil
  • 8 soaked wooden skewers

Method

  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.

  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.

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