Mediterranean sausage coil
Mediterranean sausage coil
INGREDIENTS
1.5 kg thin continental sausages in one length
8 thin sliced prosciutto
2 cloves garlic, crushed
1 teaspoon dried chilli flakes
2 tablespoons olive oil
¼ cup baby capers
zest and juice of one lemon
½ cup chopped parsley
¼ cup oregano leaves
100g greek feta, crumbled
lemons wedges, to garnish
rocket leaves, to serve
Skordalia mash
1 kg potatoes
4 cloves garlic crushed
1/3 cup olive oil
salt and pepper, to taste
METHOD
To make skordalia mash, cook potatoes in plenty of boiling salted water until tender. Drain well, add garlic and oil and mash until smooth. Season with salt and pepper.
Heat a grill or barbecue plate over a medium heat.
Shape sausages into a large coil. Pierce two large metal skewers at right angles through sausage coil to secure it. Brush all over with combined garlic, chilli and oil.
Place coil onto an oiled barbecue with prosciutto. Cook prosciutto until crispy, remove and set aside to cool then break into large pieces.
Cook sausage coil for 10 minutes on one side, turn over and top with capers, zest, juice, herbs and feta. Continue cooking for a further 10 minutes or until cooked through.
Garnish with lemon wedges. Serve with rocket and skordalia.
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