Chipolatas with Sage, Pancetta, and Tomato Salsa

Main Dishes | Italian cuisine

⏳ Time

50 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

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 - 0.2 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.