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Sausage & pancetta skewers

Name: Sausage & pancetta skewers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
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; 1/2 pack of rosemary leaves picked; 2 tbsp olive oil; 8 soaked wooden skewers

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

40 min total 15 min prep 25 min cook 4 621 cal

Ingredients

4 serv.

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
1/2 pack of rosemary leaves picked
2 tbsp olive oil
8 soaked wooden skewers

Instructions

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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.