Lamb and sausage skewers (spiedini di agnello e salsiccia)

Yield: 1 Servings

Measure Ingredient
1 pounds Spicy Italian sausage, cut into 1 1/2 inch pieces
1 pounds Boneless leg of lamb, fat removed & cut into 1 1/2 inch pieces
10 smalls Fresh sage leaves (up to 15)
2 larges Red onions, quartered
⅓ cup Olive oil
2 tablespoons Red wine vinegar
\N \N Salt & pepper

Here is an Italian Spiedini recipe from Biba Caggiano's Trattoria Cooking.

She says: "Spiedini can be cooked on a grill, a barbecue, a "grill pan" or under a broiler. Whatever you use, make sure to have your heat source very hot so that the meat will sear immediately and when cooked will be lightly charred on the outside and pink and juicy on the inside." Bring a small saucepan to a boil over medium heat. Puncture the sausage in a few places with a fork & place in boiling water. Cook about 2 minutes.

Drain the sausage & dry on paper towels. The idea is to have sausage cooked all the way through, when grilled, but lamb should still be pink inside.

Thread the lamb, sausage, sage leaves, & onions onto the skewers alternately.

In a small bowl combine the oil & vinegar. Brush the meat with this mixture & season with salt & pepper.

Preheat grill or broiler well ahead of time so it will be nice & hot when you are ready to use it. Cook the spiedini so meat is seared on outside but pink inside, about 3-4 minutes on each side. Brush with oil & vinegar again just before serving.

Posted to FOODWINE Digest 27 Dec 96 From: Leslie Duncan <duncan@...> Date: Sat, 28 Dec 1996 13:28:12 -0500

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