Usuba
Grilled Chipolatas with Pancetta and Tomato Salsa
Italian cipolata sausages wrapped in pancetta and sage, grilled until crispy. Served with a light salsa of cherry tomatoes, garlic, and fresh mint with balsamic vinegar.
- Prep
- 30 min
- Cooking
- 50 min
- Total
- 80 min
- Standard serving
- 161.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Soak 8 bamboo skewers in cold water for 30 minutes.
- 2
Step 2
Put the chipolatas in a pot, cover with cold water and bring to a boil. Drain the water.
- 3
Step 3
Heat the barbecue. Cut the pancetta in half. Place a sage leaf on each chipolata and wrap it with a piece of pancetta. Repeat with all the sausages.
- 4
Step 4
About a quarter of the way from the edge, pierce the sausage with a bamboo stick. Thread 3 more sausages onto it. Take the second stick and pierce the sausages from the other end. Repeat with the remaining ones.
- 5
Step 5
Lightly oil the grill with vegetable oil. Fry the sausages on both sides for about 8 minutes until brown.
- 6
Step 6
Dice the cherry tomatoes into 1 cm cubes. Thinly slice the garlic. Finely chop the mint and remaining sage.
Put everything in a bowl, add olive oil and balsamic vinegar, and mix. Arrange the sausages on a plate and drizzle with salsa.
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