Roman Candles: stuffed sausages with mozzarella and Serrano ham

Ingredients

• 125 gfresh mozzarella
• 4thick sausages, such as bratwurst or Italian salsiccia
• 4 tbspgreen pesto
• 8 thin slicesSerrano ham
• 8pepperoni peppers, jarred or fresh, chopped

Instructions

1. 1

   Cut the mozzarella

   Cut the mozzarella into firm cubes about 1.5 cm across.

2. 2

   Fill the sausages

   Slice each sausage lengthways, taking care not to cut all the way through and leaving an opening of about 1 cm. Arrange a row of mozzarella cubes and a few chopped pepperoni pepper pieces inside each sausage, pressing the filling lightly to help it stay in place.

3. 3

   Wrap with ham

   Wrap each filled sausage tightly in 2 to 3 slices of Serrano ham. Begin at one end and wrap diagonally towards the other, overlapping the slices to hold the filling in.

4. 4

   Heat the barbecue

   Set up the barbecue for indirect heat and preheat it to about 150°C.

5. 5

   Grill the sausages

   Put the Roman Candles on the indirect-heat side of the barbecue. Grill for about 25 to 30 minutes, turning each one a quarter turn halfway through, until the ham is crisp and golden and the sausages are cooked through.

6. 6

   Rest and serve

   Take the Roman Candles off the barbecue and leave them to rest for 3 minutes. Serve straight away with a generous scoop of green pesto on the side for dipping.

What are Roman Candles?

Roman Candles are stuffed sausages wrapped in ham and cooked on a barbecue. This Italian-Spanish-inspired version brings together sausage, mozzarella, pepperoni peppers, Serrano ham and green pesto.

The method keeps the cheese and peppers tucked into the sausage while the ham wraps around the outside. Indirect heat gives the sausages time to cook through without putting them directly over the hottest part of the barbecue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 29g protein, 4g carbs, 39g fat.

The sausage, mozzarella, Serrano ham and pesto contribute most of the fat and protein, while the peppers add a small amount of carbohydrate. Balance a Roman Candle with salad or grilled vegetables, and adjust the pesto on the side to suit your plate.

Choosing the sausages

Sausage choice: Use thick sausages that can hold a lengthways slit and a filling. Bratwurst and Italian salsiccia are suggested options; cooking time can vary with their size.

Filling and wrapping

Mozzarella: Cut it into firm cubes of about 1.5 cm so they fit in the sausage slit without spilling out.

Ham: Wrap the slices diagonally, overlapping them around the sausage. A snug wrap helps keep the mozzarella and peppers inside as they cook.

Using indirect heat

Barbecue set-up: Preheat to about 150°C and cook the sausages on the indirect-heat side. This lets them cook more gently than placing them directly over the heat source.

Turning: Rotate each sausage a quarter turn halfway through the 25 to 30 minutes of grilling to encourage even colour around the ham.

Checking when they are done

Visual cues: The Serrano ham should be crisp and golden, and the sausages should be cooked through. Check the thickest sausage if you are unsure, as thicker pieces may need longer than smaller ones.

Serving ideas

Pesto: Serve the Roman Candles immediately after their 3-minute rest, with green pesto alongside for dipping.

On the plate: Pair them with a green salad or grilled vegetables for a fresh contrast to the rich sausage, cheese and ham.

Recipe notes & tips

• Cut the mozzarella into firm cubes so the filling is easier to arrange.
• Leave about a 1 cm opening when slitting each sausage, rather than cutting it in half.
• Press the mozzarella and peppers gently into the sausage before wrapping.
• Overlap the Serrano ham so it covers the filling securely.
• Keep the sausages on the indirect-heat side of the barbecue.
• Let them rest for 3 minutes before serving.

Variations

• Use salsiccia: Choose Italian salsiccia in place of bratwurst for the sausage base.
• Change the peppers: Use jarred or fresh pepperoni peppers according to what you have.
• Try a different pesto: Serve with a different green pesto if you prefer its flavour.
• Add a salad: Pair with a crisp green salad for a fresh side.
• Add grilled vegetables: Serve with barbecue-grilled vegetables alongside.

Common mistakes to avoid

• Cutting all the way through: Leave the sausage joined along one side so it can hold the filling.
• Overfilling: Use a row of mozzarella cubes and a few pepper pieces so the slit can close around them.
• Loose wrapping: Overlap the ham diagonally and wrap it tightly to help contain the filling.
• Direct grilling: Cook on the indirect side of the barbecue to avoid exposing the sausages directly to the heat.
• Skipping the turn: Rotate each sausage a quarter turn halfway through for more even colour.
• Serving immediately off the grill: Rest the sausages for 3 minutes before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot throughout; the ham may soften after storage.

Frequently asked questions