In season, I would use fresh red pepper (capsicum) but out of season preserved peppers are a great substitute. Two options available in stores are flame roasted red peppers and mild whole sweet piquante peppers. The bay leaves are there for flavour only - discard before eating.
|4||Sausages, large (pork, fennel and leek) (Main)|
|4||Red onions, small, quartered|
|4||Red peppers, preserved, cut into pieces|
|8||Bay leaves, fresh|
|1 to drizzle||Extra virgin olive oil|
|1||Lemon, cut into wedges for serving|
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- Soak wooden skewers in water for at least 30 minutes to help prevent them from burning during grilling.
- Poach sausages in water in a frying pan for 5-7 minutes. Slice each sausage into 4 pieces.
- Meanwhile, preheat a char grill until very hot.
- Thread sausages on the skewers with the bay leaves, onions and peppers. Place on the hot char grill and cook, turning regularly until caramelised.
- Serve skewers drizzled with oil, with lemon wedges and a green salad.
I found large pork, fennel and leek sausages in the butchery at my local supermarket. Substitute for your favourite sausage if these are unavailable to you.