Beef skewers with Italian sausage and bacon

Ingredients for 4 servings:

• 12 cubes of beef fillet(s) or pork fillet, each about 2.5 cm in size
• 4 large sausages (Salsicce), alternatively spicy pork sausages of good quality
• 4 slices of bacon (pancetta), thick slices, or streaky smoked bacon
• 18 sage leaves
• 2 garlic cloves, peeled
• 1 lemon(s), untreated, grated peel
• some olive oil
• some salt and pepper, from the mill
• 4 sprigs of rosemary, or regular skewers

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

First, marinate the meat. To do this, gently press each sausage together and twist it off to create three smaller, round pieces. Cut them apart with a knife or scissors. Cut the bacon into pieces about 2.5 cm in size. Place both ingredients in a bowl with the diced meat and 12 sage leaves. Grind the remaining sage with the garlic and lemon zest into a paste, e.g. in a mortar and pestle. Thoroughly stir in about 4 tablespoons of olive oil and the juice of ½ lemon and pour the marinade over the meat. Ideally, it should marinate for 1-3 hours in the refrigerator, but if you’re in a hurry, prepare the skewers right away. If you’ve decided to use rosemary on skewers, first remove the leaves “against the grain” except for a bunch at the top. Thread the ingredients onto the skewers in the following order: 1 slice of bacon, then 1 sage leaf, 1 piece of sausage, and 1 cube of meat. Repeat this process three times, finishing with 1 slice of bacon. When the skewers are cooked, squeeze the second lemon half over them and serve. Serve with a large bowl of polenta. A typical Italian dish.