Rossana and I used to make these skewers all the time in our sandpit-cum-restaurant, raiding Beppino’s herb patch for the biggest sage leaves going. Once, Beppino helped us to make them, cutting long, thick sticks of rosemary from the biggest bush, on to which we diligently threaded the chunks of chicken, sausages, bread and sage. If you can, use Italian sausages, but those made with wild boar work well, too. We would barbecue the skewers,
