Preparation time 10 minutes, plus marinating cooking time 30 minutes; freezing not suitable
450g chicken sausages
45ml olive oil
Grated rind and juice of 1 large lemon
1 garlic clove, crushed
Salt and pepper to taste
900g small new potatoes
Twist the sausages to make short lengths. Place in a bowl with the oil, grated lemon rind and 60ml (4 tbsp) juice, garlic and seasoning. Cover and leave to marinate in the refrigerator for 2-3 hours or overnight, stirring occasionally.
Scrub the potatoes; halve any large ones. Cook in boiling salted water for 10 minutes or until just tender. Drain well and cool. Thread the potatoes and sausages alternately on to wooden satay sticks.
Brush with the remaining marinade and sprinkle with a little rosemary. Grill for about 15 minutes, turning and basting occasionally, until the sausages are cooked through. Serve with a crisp green salad and crusty bread.
Source: The Daily Star, March 01, 2010