- 1 pound Italian sausages, in casings
- 1 baguette, sliced into 1-inch pieces
- 10 to 12 woody rosemary branches (about 10 inches long)
- Olive oil, as needed
Preheat an outdoor grill to medium heat.
Alternately skewer the bread and the sausage onto the rosemary branches.
Grill skewers until bread is toasted and sausage is browned, about 7 to 10 minutes, brushing with olive oil if necessary. Serve immediately while warm or at room temperature.
Recipe courtesy of Michael Chiarello