This Sardinian variation on the theme may harden the arteries, but is certainly worth enjoying every now and then. You'll need cured lard, as opposed to rendered lard. In its absence use pancetta, and serve everything with abundant toasted bread that will soak up the drippings and be a delight in and of itself. To serve 6 you'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds (1 k) mild Italian pork sausages
- 8 ounces (200 g) cured lard or pancetta
- Fresh sage
- Bread toasted over the coals (optional)
Preparation:
Note: You will need a clock operated or electric rotisserie for this recipe.This said, cut the sausage into 1 and 1/2-inch (4 cm) lengths, and cut the lard into fairly thin squares that are the diameter of the sausages. Spit the meat on a rotisserie spit, alternating pieces of sausage and slices of lard, and separating the two with leaves of sage.
Heat your coals, and grill your sausages in front of them, rather than over them, setting the rotisserie's spit at a distance from the coals such that you can hold your hand for 4-5 seconds before snatching it away.
Why grill in front of rather than over the coals? Because the grease that drips from the meat will not flare. Collect the drippings by setting a drippings pan (what is called a ghiotta in Italian) under the spit; they're wonderful with toasted bread.
Yield: 6 servings Sardinian grilled sausages.
