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Chipolatas and rosemary skewers

  • 0:30 Prep
  • 0:10 Cook
  • Makes 16


  • 16 long sprigs rosemary
  • 16 (500g) extra lean beef chipolata sausages
  • Olive oil cooking spray
  • Tomato sauce, to serve


  • 1
    Carefully remove any stems or excess leaves from lower part of sprigs. Soak in cold water for 15 minutes (see note). Using a skewer, pierce a hole through the centre of each chipolata sausage lengthways. Thread one sausage onto each rosemary sprig. Spray with oil.
  • 2
    Heat a barbecue plate on medium-high heat. Cook skewers, turning, for 8 minutes or until browned and cooked through. Transfer to plates. Serve with tomato sauce.

Source: taste.com.au


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