Herb and garlic sausage coil

A gourmet twist on this family favourite.

  • 25 mins cooking
  • Serves 8
  • Print
For a surprise twist on your regular snag night, delight the guests at your next barbecue with this herb and garlic sausage coil.


Herb and garlic sausage coil
  • 24 thin italian-style continuous sausages in one length (1.6kg) (or 2 x 12-sausage lengths)
  • 1 lemon
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoon fresh rosemary leaves
  • 2 fresh bay leaves, torn
  • 2 clove garlic, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoon olive oil


Herb and garlic sausage coil
  • 1
    Cut the continuous sausage into two 12-sausage lengths and coil each length into a long tight spiral. Pierce two large metal skewers at right angles through each sausage coil to secure it.
  • 2
    Using a vegetable peeler or zester, peel rind thinly from lemon; cut rind into thin strips. Squeeze one tbsp of juice from the lemon. In a small bowl, combine rind with juice and remaining ingredients. Sprinkle tops of sausage coils with half of the rind mixture.
  • 3
    Cook sausage coils on heated oiled barbecue until browned underneath. Turn coils, sprinkle with remaining rind mixture; cook until sausages are cooked through.


You will need to order the continuous sausages from your butcher. You also need 4 large metal skewers for this recipe, to keep the sausages coiled. Cook sausages slowly, over low heat, without pricking.

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