Ingredients
1 Molène sausage
48 gambas
Rosemary (one sprig)
1 small glass Pastis
1 tablespoon olive oil
Salt and pepper
Preparation
1. Boil the sausage in water for 15 minutes, then slice.
2. Shell the prawns. Marinate with olive oil and rosemary. Season with salt and pepper.
3. Thread 2 prawns and a piece of sausage onto skewers. Sear your skewers on your Kokko for 5 minutes on each side.
4. When your skewers are golden brown, drizzle with pastis and flambé.
Enjoy this convivial aperitif!
