John Myers
Ingredients for 4 servings:
- 6 sausages, fresh coarse
- 12 garlic cloves
- 24 mushrooms
- 500 ml white wine
- 2 tbsp parsley, chopped
- salt and pepper
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Catalan style
Pierce the sausages several times all over with a needle. Peel the garlic cloves and halve them lengthwise. Clean the mushrooms, dry them, and trim the stems. Bring the wine and 500 ml water to a boil. Add the sausages, garlic, and mushrooms. Remove from the heat and let everything simmer for 10 minutes. Heat the charcoal grill. Drain the sausages, garlic, and mushrooms. Season the garlic and mushrooms with salt and pepper. Cut the sausages into pieces about 3 cm long. Oil the metal skewers. Alternate sausage pieces, garlic halves, and mushrooms. Lightly oil the grill grate. Brush the skewers well with oil and grill for 10-12 minutes until brown and crispy, turning frequently. Finally, sprinkle with parsley and serve.
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