Pork: Giant Cervelat Sausage with Tomato Dough Sticks

Giant Cervelat Sausage with Tomato Dough Sticks

Ingredients

  • 1 tbsp. tomato puree
  • 4 sprig rosemary
  • 1 pizza dough, rolled into a circle
  • 8 slices fried bacon, e.g. Naturafarm
  • 4 long wooden skewers, immersed briefly in water
  • 4 cervelat sausage e.g. Naturafarm giant cervelat sausages (approx. 150 g each)
  • 2 tsp. peanut oil
  • 80 g mountain cheese, cut into four 3-cm-wide pieces
Order the ingredients from COOP@home

Instructions

Lay out the dough, thinly coat with tomato puree, roll up tightly, slice into 4 pieces and roll the pieces out to approx. 40 cm long strands, coil around the wooden skewers, brush with oil.

Cut lengthways through the middle of the giant Cervelas, approx. 4 cm wide (the ends must still hold together). Stuff 1 piece of cheese into each incision, place 1 rosemary sprig in the centre of the sausages and tightly wrap 2 slices of bacon around each sausage, make incisions into the ends of the sausages over the cross.

Grill on a charcoal grill: grill the bread on a greased foil barbecue tray for approx. 25 mins over/on a medium heat and the Cervelas for approx. 10 mins. all round.

Gas/electric grill: grill the bread on a greased foil barbecue tray for approx. 25 mins on a medium heat (approx. 240°C) and the Cervelas for approx. 10 mins. all round.

Details

  • Pork
  • 50 mins Preparation/cooking time: ca. 25m + Grill: ca. 25m
  • Servings For 4 people
  • Nutrition 805 Kcal
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