Recipe - Lamb And Sausage Skewers (Spiedini Di Agnello E Salsiccia)

1 pound Spicy Italian sausage, cut
into 1 One half inch pieces
1 pound Boneless leg of lamb, fat
removed & cut into 1 1/2
inch pieces
10 small Fresh sage leaves (up to
15)
2 lg Red onions, quartered
1/3 cup Olive oil
2 tablespoon Red wine vinegar
Salt & pepper

Here is an Italian Spiedini recipe from Biba Caggiano's Trattoria Cooking.
She says: "Spiedini can be cooked on a grill, a barbecue, a "grill pan" or
under a broiler. Whatever you use, make sure to have your heat source very
hot so that the meat will sear immediately and when cooked will be lightly
charred on the outside and pink and juicy on the inside."

Bring a small saucepan to a boil over medium heat. Puncture the sausage in
a few places with a fork & place in boiling water. Cook about 2 minutes.
Drain the sausage & dry on paper towels. The idea is to have sausage cooked
all the way through, when grilled, but lamb should still be pink inside.
Thread the lamb, sausage, sage leaves, & onions onto the skewers
alternately.

In a small bowl combine the oil & vinegar. Brush the meat with this mixture
& season with salt & pepper.

Preheat grill or broiler well ahead of time so it will be nice & hot when
you are ready to use it. Cook the spiedini so meat is seared on outside but
pink inside, about 34 minutes on each side. Brush with oil & vinegar again
just before serving.

Posted to FOODWINE Digest 27 Dec 96

From: Leslie Duncan duncan@VIANET.ON.CA

Date: Sat, 28 Dec 1996 13:28:12 0500