Spiedino of sausages with dandelion and canellini beans by Theo Randall at the InterContinental Park Lane

Serves

2

Prep Time

30 mins

Cooking Time

15 mins

Ingredients

For the sausages

• 4 Tuscan sausages, each cut across into 4 pieces
• 2 sturdy sticks of rosemary, 20cm long
• 6 x 2cm cubes sourdough bread
• 6 slices pancetta
• 4 plum tomatoes, each cut into quarters

For the bean salad

• 400g tin of cooked cannellini beans
• small handful of dandelion leaves
• 1/2 large radicchio, leaves separated
• 1 tbsp coarsely chopped mint
• 1 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil

Method

To make the sausages

• Preheat the oven to 180°C. 
• Remove the leaves from the rosemary sticks, except for the leafy top.
• Wrap each cube of bread in a slice of pancetta. 
• Thread the pieces of sausage, pancetta-wrapped bread and tomato quarters on to the rosemary sticks, alternating the ingredients and dividing them equally between the sticks.
• Lay the rosemary skewers on an oven tray or in a shallow ovenproof dish and roast for 15 minutes. 
• Meanwhile, make the bean  salad.

To make the bean salad

• Combine the beans, dandelion and radicchio leaves and mint in a salad bowl.
• Dress with the balsamic vinegar, olive oil and seasoning.

To serve

• Serve the skewers hot with the bean salad.