• 6 plain chipolatas
  • 6 merguez sausages
  • 2 tbsp fresh rosemary leaves, chopped
  • 2 tbsp oriental spice mix
  • 6 sprigs fresh rosemary (for skewers)
  • 1 tbsp sesame seeds
  • ½ tbsp fleur de sel
  • 2 tbsp olive oil
  • Freshly ground pepper
  • Switch on the oven on grill setting.
  • Finely chop the rosemary leaves, and mix with the sesame seeds, fleur de sel and a little freshly ground pepper.
  • Slice the chipolatas into four, brush with olive oil and roll in the rosemary mixture. Thread the sausage pieces onto a rosemary stalk and grill for 2 – 3 minutes on each side.
  • Repeat the process using the merguez and oriental spice mix, tapping gently to remove any excess spice.