Chimichurri Sausage Skewers
Ingredients
2 packs of British Sausages – either go for The Jolly Hog’s Caramelised Porkers or Proper Porkers
Handful or two of parsley
Wykes Farms Extra Mature cheddar cheese
4 cloves of garlic
A few tbsps of olive oil
2 tbsp red wine vinegar
1 small fresh red chilli
Black pepper
Instructions
STEP 1
Chop and mince your garlic cloves. Whilst you’re making your sauce you can heat up your BBQ or your grill.
STEP 2
Chop a handful of parsley finely next and then your red chilli.
STEP 3
Add the chilli, garlic and parsley into a small bowl.
STEP 4
Add your olive oil and red wine vinegar.
STEP 5
Season with sea salt and pepper and then stir to combine. If you have a hand blender or a pestle and mortar, use this to make the chimichurri sauce less chunky or until it’s as chunky or as smooth as you’d like it to be.
STEP 6
Take the sausages and skewer them, using two skewers on each end of the sausage. Put a whole pack down on a board then skewer them one sausage at a time, one side at a time.
STEP 7
Lay your sausage skewers on the BBQ and let them cook until browned on one side before flipping over. Allow the next side to cook until they’re fully cooked.
STEP 8
Flip the sausage BBQ skewers & top with our Extra Mature grated cheese and the chimichurri sauce. Allow it to stay on the BBQ until it’s melted and gooey.
