Barbecueda fennel sausages with Spanish mojo
Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em.
- To make mojo (sauce), pan-fry bread on both sides in a little olive oil, until golden and crisp. Drain on paper towels. Chop into pieces.
- Place in a blender with garlic, chilli flakes, cumin seeds, smoked paprika and 2 tbsp of vinegar. Blend until smooth. Add extra olive oil and vinegar to taste.
- Prick sausages once with fork and place in frying pan. Cover with warm water. Slowly bring to a simmer. Poach sausages, turning occasionally, for 10 minutes. Cool, then remove skins. Cut each sausage into 4 or 5 pieces. Thread 3-5 pieces on to skewers.
- Brush with a little mojo. Barbecue on medium heat for about 5 minutes, turning often and brushing with a little more mojo. Serve when hot and sizzling. Extra mojo can be served on the side.