Semi cured sausages aren’t as firm as charcuterie but they also aren’t as soft as normal sausages, so they’re the ideal candidate for DIY skewers this summer. Pair with our bestselling Buffaloumi, a drizzle of honey, and a sprinkle of dried herbs.
Time
25 mins
Serves
4-6
Difficulty
Easy
Ingredients
• Field & Flower Semi Cured Fennel Sausages 360g
• Laverstoke Park Farm Buffaloumi 200g
• 60g honey
Optional to serve:
• 2 tbsp dried chilli flakes, oregano, or toasted fennel seeds
Instructions
1. To prevent wooden skewers burning on the BBQ, soak in water for 30 minutes before assembling.
2. Chop the Buffaloumi into squares, then separate the Semi Cured Fennel Sausages.
3. Assemble on your skewer and BBQ on a medium heat, turning regularly until the sausages and Buffaloumi are golden brown. This will take around 10 minutes.
4. In the last couple of minutes squeeze over the honey to make a very simple sticky glaze.
5. Once removed from the BBQ, sprinkle with dried oregano, chilli flakes or toasted fennel seeds (if using).
More to explore: