Italian style sausages usually have a slightly coarser texture than a regular British Banger. They are also flavoured with fennel, garlic and red wine with the spicy version spiked with red chilli. Look out for them in major supermarkets, sometimes called Sicilian sausages. These are great for on the barbecue but work just as well under the grill.

Serves 4

Prep 15 - 20 minutes

Cook 10 minutes

Method

1. Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer gently for 12 minutes until very tender. To test, just pierce with a sharp knife.

2. Cut each sausage into 3 pieces. Start to thread everything onto skewers starting with a wedge of lemon then a piece of red onion followed by a sausage piece and a cooked potato. Repeat again ending with a bay leaf. Fill 3 more skewers in the same way. Brush each skewer with a little olive oil.

3. Heat a griddle pan until hot, or prepare the barbecue until the coals have turned grey. Place the skewers on top and cook for 6-8 minutes, turning a few times until the sausages are cooked and golden, and the onions are charred.

4. Meanwhile, mix the remaining olive oil with the garlic and herbs, pinch of salt and a good grinding of black pepper. Towards the end of cooking, brush the skewers with the herb and garlic oil all over and continue to cook. Serve with the extra herb oil.