- 16 long sprigs rosemary
- 16 (500g) extra lean beef chipolata sausages
- Olive oil cooking spray
- Tomato sauce, to serve
- 1Carefully 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.
- 2Heat 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.