Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Soup's On!
Spiedini
Getting reviews...
- Level: Easy
- Total: 28 min
- Prep: 10 min
- Cook: 18 min
- Yield: 10 to 12 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 255
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 34 mg
- Sodium
- 514 mg
- Level: Easy
- Total: 28 min
- Prep: 10 min
- Cook: 18 min
- Yield: 10 to 12 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 255
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 34 mg
- Sodium
- 514 mg
Ingredients
Directions
- Preheat an outdoor grill to medium heat.
- Bring a pot of water to a simmer. Gently poach the sausages for 8 minutes. Remove the sausages from the water and allow to cool.
- 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.
