Grilled sausage

Ingredients

• 1 kgsausage in a coil
• 8bay leaves
• to tasteseasonal salad

Instructions

1. 1

   Shape the sausage

   Divide the sausage into four portions and shape each one into a ring.

2. 2

   Add the bay

   Thread two skewers through each ring. Place two bay leaves inside each ring.

3. 3

   Heat the grill

   When the coals are ready, set the grill over them to heat.

4. 4

   Arrange the rings

   Once the grill is hot, place the four sausage rings on it, leaving some distance between the grill and the coals.

5. 5

   Prick the sausage

   Pierce the sausages with a skewer so that some fat drips onto the coals, adding a smoky aroma and flavour.

6. 6

   Grill until cooked

   Cook for about 5–8 minutes per side, turning each ring at least twice.

7. 7

   Prepare to serve

   When cooked, remove the skewers and bay leaves. Serve the grilled sausage on a bed of seasonal salad.

8. 8

   Serve straight away

   Serve immediately.

What is grilled sausage?

This Italian-style main course cooks coiled sausage over a charcoal fire and serves it with seasonal salad. It is a simple barbecue preparation that relies on the sausage’s own seasoning and the flavour of the coals.

Shaping the sausage into rings makes the portions easy to handle, while bay leaves tucked inside each ring add a gentle herbal fragrance as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 40g protein, 3g carbs, 65g fat.

Most of each portion’s energy and fat comes from the sausage, which also supplies most of the protein; its carbohydrate contribution is usually small. Seasonal salad adds freshness and some fibre, so make it a generous part of the plate if you want a lighter balance.

Choosing the sausage

Sausage: the recipe calls for sausage formed in a coil, divided into four portions. Keep each ring intact as you shape it so it is easier to turn on the grill.

Bay leaves: use two inside each ring. Remove them before serving, as directed.

Getting the coals ready

Wait until the coals are ready before heating the grill over them. The recipe calls for some distance between the grill and the coals, rather than placing the sausage directly against intense heat.

Heat: let the grill become properly hot before adding the rings, which helps them begin cooking as soon as they touch the bars.

Turning and checking

Skewers: two skewers through each ring help keep its shape when you turn it. Handle the rings carefully so they do not split or fall apart.

Timing: cook for about 5–8 minutes per side, turning each ring at least twice. Sausage size and the heat of the coals can affect how long it takes; check that it is cooked through before serving.

A note on dripping fat

The method pricks the sausages with a skewer so fat can fall onto the coals and contribute a smoky aroma. Keep an eye on the fire as the fat drips, and move the sausage away from any sudden flare-up.

Avoid piercing repeatedly or excessively: the recipe calls for pricking, not cutting the rings open.

Serving the plate

Salad: lay the cooked rings over seasonal salad and serve immediately. The fresh leaves make a crisp contrast to the rich, grilled sausage.

For a more substantial meal, serve alongside bread or potatoes; these are accompaniments rather than ingredients in the recipe.

Recipe notes & tips

• Make four rings of similar size so they cook at a similar pace.
• Thread both skewers through each ring to make turning easier.
• Wait for the grill to heat well before adding the sausage.
• Leave space between the grill and the coals, as the method specifies.
• Remove the bay leaves and skewers before serving.

Variations

• Use different leaves: serve the sausage over another seasonal salad mix.
• Add grilled peppers: cook them alongside the sausage as an extra accompaniment.
• Serve with bread: add sliced bread to make the meal more filling.
• Add potatoes: serve with boiled or roasted potatoes on the side.

Common mistakes to avoid

• Rings of uneven size: shape the four portions similarly so their cooking times are closer.
• Grill not hot enough: wait until it is properly heated before placing the sausage on it.
• Too close to the coals: keep the distance between the grill and the embers, as directed.
• Turning without support: use both skewers to help handle each ring.
• Serving with the bay leaves in place: remove them along with the skewers before plating.

How to store

Refrigerate leftovers promptly in a covered container and eat within 3 days. Reheat until piping hot throughout, using a covered pan or a low oven to help prevent the sausage from drying out.

Frequently asked questions