4 pure pork sausages
4 skinless and boneless chicken thighs
3 tablespoons olive oil
2 cloves garlic, crushed
juice 1 lemon
1 tablespoon finely chopped rosemary
½ teaspoon ground fennel seeds
sea salt and freshly ground pepper
½ a slim baguette, sliced 1½ cm thick
1-2 lemons sliced into half moons
firm but thin branches of bay or 20 cm long bamboo skewers, soaked in cold water for 30 minutes
Put the sausages in a saucepan of cold water and simmer for 3 minutes. Drain and when cool enough to handle remove the skin and slice 1½ cm thick.
Cut the chicken into bite-sized pieces and combine in a bowl with the remaining ingredients. Season.
Thread the components onto the bay stalks, alternating the bread, sausage, chicken, lemon and bay leaves. Brush with olive oil and season.
Preheat a large sauté pan or barbecue flat-plate and cook the skewers until golden and cooked through, turning to cook all sides of the chicken. Arrange on a platter and drizzle with extra olive oil if desired.
Cooks tip: If the baguette is large, cut each piece in half to give a two smaller pieces.
Wrap the bay leaves at the ends of the branches in foil to prevent them burning. Remove the foil before serving.