Chipolatas with Sage, Pancetta, and Tomato Salsa
Main Dishes • Italian
Description
Chipolatas with Sage, Pancetta, and Tomato Salsa
Ingredients
- Sausages 16 pieces
- Chopped Sage Leaves 1 piece
- Pancetta 8 pieces
- Marinated cherries 4 pieces
- Olive Oil 1 tablespoon
- Balsamic Vinegar 1 teaspoon
- Garlic 1 clove
- Fresh Mint 0 oz
Step-by-Step Guide
Step 1
Soak 8 bamboo skewers in cold water for 30 minutes.
Step 2
Place the chipolatas in a pot and cover with cold water. Bring to a boil, then drain the water.
Step 3
Preheat the grill. Cut the pancetta pieces in half. Place a sage leaf on each chipolata and wrap everything together with a piece of pancetta. Repeat with the remaining sausages.
Step 4
Leave about a quarter of the sausage exposed and pierce it with a skewer. Skewer 3 more sausages in the same way. Take a second skewer and pierce the sausages from the other end. Repeat with the remaining sausages.
Step 5
Lightly spray the grill with vegetable oil and grill the sausages on both sides for about 8 minutes, until they turn brown.
Step 6
Dice the cherry tomatoes into 1 cm cubes. Thinly slice the garlic. Finely chop the mint and the remaining sage. Place everything in a bowl, add the olive oil and balsamic vinegar, and mix. Arrange the sausages on a plate and drizzle with the sauce.
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