Cervelat skewers and garlic bread on the grill

Cervelat skewers and garlic bread on the grill

Total: 1 hr 12 min. | Active: 30 min.
Nutritional value / people: 781 kcal
, Fat: 47 g
, Carbohydrate: 64 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


8 wooden skewers
4 cervelat sausages, cut into slices approx. 2 cm thick
2 onions, sliced
1 yellow pepper, cut into approx. 2 cm pieces
250 g cherry tomatoes


2 tbsp olive oil
1 tbsp lemon juice
2 tsp rosemary needles, finely chopped
½ tsp paprika
a little pepper
¼ tsp salt

Garlic bread

80 g butter, soft
3 garlic cloves, pressed
1 bunch parsley, finely chopped
½ tsp salt
a little pepper
1 baguette (approx. 400 g), halved lengthwise
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How it's done

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Place the wooden skewers in cold water for min. 30 mins. Thread the sliced cervelat, onion, pepper and tomatoes alternately onto the skewers.


Combine all the ingredients, brush the skewers all over with the marinade, cover and marinate in the fridge for min. 30 mins.

Garlic bread

Mix the butter with the garlic, parsley and seasoning. Spread the garlic butter on the cut sides of the baguette, place the two halves back together and wrap in foil.

To grill

Charcoal/gas/electric grill:

Grill the skewers over/on a medium heat (approx. 200 °C for approx. 12 mins. all over.

Grill the garlic bread for approx. 5 mins. on each side.

Good to know
Serve with: Mixed leaf salad.

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