Sausage skewers with chimichurri  

We love this sausage skewers recipe so much we even put it on our Summer billboards. Who’s spotted it?! These sticky sausage skewers are perfect for Summer sharing occasions, using our peppery and juicy Proper Porker British Sausages for easy and impressive looking sausage skewers. The chimichurri is punchy and fresh, the perfect sauce for BBQ sausage recipes!


2 packs The Jolly Hog Proper Porker British Sausages 

30g fresh flat-leaf parsley, finely chopped 

30g fresh coriander, finely chopped 

1 garlic clove, crushed 

1 shallot, finely chopped 

1 red chilli, finely chopped 

2 tbsp red wine vinegar 

4 tbsp extra virgin olive oil 


  • Preheat the oven to 200°C/180°C fan. 
  • Thread a pack of sausages between 2 skewers, being careful to leave a little room between each sausage. Repeat with the other pack and 2 more skewers. Lay on a large baking tray and cook in the oven for 20-25 mins. Turn halfway until golden and cooked through.  
  • Meanwhile, make the chimichurri by mixing the parsley, coriander, garlic and chilli together in a bowl. Pour in the vinegar and oil, season and mix to combine. Taste and adjust with a little more vinegar or salt accordingly.  
  • Serve the sausage skewers with the chimichurri drizzled over the top. 

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