Giant Cervelat Sausage with Tomato Dough Sticks


50m
Preparation/cooking time: ca. 25m + Grill: ca. 25m

Servings
For 4 people


Nutritional Information

Contains 805 Kcal


Ingredients

  • 1 pizza dough, rolled into a circle
  • 8 slices fried bacon, e.g. Naturafarm
  • 1 tbsp. tomato puree
  • 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
  • 4 sprig rosemary
  • 80 g mountain cheese, cut into four 3-cm-wide pieces

View these products

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.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home