Sage and garlic-studded cervelat

Sage and garlic-studded cervelat

Total: 15 Min. | Active: 15 Min.
gluten-free, Low Carb
Nutritional value / person: 300 kcal
, Fat: 27 g
, Carbohydrate: 1 g
, Protein: 14 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Cervelat sausages

16 sage leaves
2 garlic cloves, thinly sliced
2tbsp olive oil
4 cervelat sausages
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How it's done

Cervelat sausages

Mix the sage and garlic with the oil. Make approx. 7 incisions, approx. 1 cm deep, in each of the sausages. Stuff the sage leaves and garlic into the incisions.

Charcoal/gas/electric grill

With the lid down, grill the cervelat sausages over/on a medium heat (approx. 200°C) for approx. 10 mins. all over.

Good to know
Serve with: Bread with mustard.

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