Spiedini is Italian for skewers or kebabs. It’s one of my favorite ways to cook on the grill. I just love the idea of threading a few of my favorite flavors onto a skewer for that one perfect bite. This recipe was inspired by Chef Anne Quatrano’s offerings at her famed local eatery and specialty food store, Star Provisions. Star expertly cures its own meat. Sardinian sausage was a special of the day when I stopped by. Slightly spicy and sweet, it’s the perfect kind of fresh sausage to use for this recipe. If it’s not available, a traditional Italian-style sausage will be a wonderful substitute.
2 links Sardinian sausage
3 tablespoons extra-virgin olive oil
1 head fresh fennel
1 cup cubed rosemary focaccia
Roasted red peppers, cut into ½-inch squares or slices
10–12 bay leaves
Salt and pepper
Cut the sausage links into 2-inch pieces and set aside. Cut the fennel into quarters. Placing the fennel quarters on their sides, cut out the tough core and discard or save for soup. Cut into ½-inch slices. Toss the fennel slices with 1 tablespoon olive oil.
Toss the focaccia cubes with 2 tablespoons olive oil. Thread the skewers with a piece of sausage, bay leaf, pepper, focaccia and fennel. If serving as an appetizer, use a shorter skewer and thread the ingredients 1 piece per skewer. If serving as a main course, repeat the sequence so you have 2 layers of each ingredient on each skewer or serve 2 small skewers per serving. Season each skewer with salt and pepper.
Place the skewers on the grill over a medium-hot fire. Grill until the sausage is cooked and the focaccia is toasted a golden brown. Serve hot off the grill or at room temperature.
CHEF’S NOTE: If using wooden skewers, soak them in water for 30–40 minutes before using. Use smaller skewers for this recipe.