Delight guests at your Sunday grill with this herb and garlic sausage coil, an unexpected gourmet twist and soon-to-be family favourite. We seasoned it with lemon, rosemary, parsley and more – all to give it that extra kick especially once it’s been cooked to perfection over the open flame.
- 24 thin italian-style continuous sausages in one length (1.6kg) (or 2 x 12-sausage lengths)
- 1 lemon
- ¼ cup coarsely chopped fresh flat-leaf parsley
- 2 tbsps fresh rosemary leaves
- 2 fresh bay leaves, torn
- 2 clove garlic, thinly sliced
- ½ tsp salt
- ½ tsp cracked black pepper
- 2 tsps olive oil
Cut the continuous sausage into two 12-sausage lengths and coil each length into a long tight spiral. Pierce two large metal skewers at right angles through each sausage coil to secure it.
Using a vegetable peeler or zester, peel rind thinly from lemon; cut rind into thin strips. Squeeze one tbsp of juice from the lemon. In a small bowl, combine rind with juice and remaining ingredients. Sprinkle tops of sausage coils with half of the rind mixture.
Cook sausage coils on heated oiled barbecue until browned underneath. Turn coils, sprinkle with remaining rind mixture; cook until sausages are cooked through.
TIP You will need to order the continuous sausages from your butcher. You also need 4 large metal skewers for this recipe, to keep the sausages coiled. Cook sausages slowly, over low heat, without pricking.