Sausage, Cheese and Chimichurri Skewers
Take your BBQ game up a notch with this crowd-pleasing recipe from Ben Forte. Juicy sausages are grilled to perfection, topped with melted mature cheddar, and finished with a punchy homemade chimichurri. It’s simple, smoky, and packed with bold, vibrant flavours – perfect for sharing straight off the grill.
Ingredients
12 sausages
2 handfuls mature cheddar, grated
Chimichurri
100ml olive oil
4 cloves garlic, grated
60ml red wine vinegar
1 small bunch parsley, finely chopped
1 small bunch coriander, finely chopped
2 small red chillies
15g dried oregano
Healthy pinch sea salt and ground black pepper
Method
Set barbecue to approximately 170°C. You could add a bit of apple, cherry or hickory if you like a heavier smoke.
Pound all the chimichurri ingredients vigorously in a mortar and pestle for the best results, or, for ease, pulse it in a blender. Season to taste, then set aside.
Skewer 12 sausages on to two or three fairly thick skewers. Sear direct for a couple of minutes each side to gain colour. Finish off sausages indirect for 20-25 minutes until they’re cooked, probing a minimum of 75°C. Remove sausages from the heat and allow to cool slightly.
Sprinkle cheese over the top and finish with the chimichurri.
