Spiedini di Agnello e Salsiccia

MM: Spiedini di Agnello e Salsiccia
---------- Recipe via Meal-Master (tm) v8.02

    Title: Spiedini di Agnello e Salsiccia
Categories: Meats, Bbq, Italian, Cable,
    Yield: 4 to 6



     1 lb spicy Italian sausage;1-1/2"
          -pieces
     1 lb boneless leg of lamb, trim
          fat, 1-1/2" pieces
    10    to 15 small fresh sage leaves
     2 large red onions; quarter
   1/3 cup  olive oil
     2 Tbsp red wine vinegar
          salt and fresh ground pepper

 (Lamb and Sausage Skewers) Bring a small saucepan to a   boil over medium
heat. Puncture the sausage in a few
 places with a fork and place in the boiling water. Cook
 for 2 minutes. Drain the sausage and dry it on paper
 towels. Thread the lamb, sausage, sage leaves and onions
 onto the skewers alternately. In a small bowl combine the
 oil and vinegar. Brush the meat with this mixture and
 season with salt and several grinds of pepper. Preheat
 the grill or broiler well ahead of time so it will be nice
 and hot when you are ready to use it. Cook the spiedini
 until the meat is well seared and golden in color, 3 to 4
 minutes on each side. Brush the meat again with the oil
 and vinegar just before serving.
Source: Trattoria Cooking
 by Biba Caggiano.

-----
Recipe courtesy of Waldine Van Geffen


Source:

rec.food.cooking, rec.food.recipes