Ingredients:

Measure:
Balsamic vinegar ⅓ cup
Rosemary, fresh 1 sprig
Dill, fresh, stems removed ¼ cup
Oregano, fresh, stems removed 1 Tbsp.
Basil, fresh, stems removed ½ Tbsp.
Garlic 1 clove
Olive oil ⅓ cup
Field Roast Italian Garlic & Fennel Sausage Links 3 each
Crusty artisan bread 8 oz.
Cherry tomatoes 8 oz.

Method:

  1. Place balsamic vinegar and rosemary in a saucepan over low-medium heat. Allow to reduce to about ¼ cup in volume, then remove from heat; strain. Monitor carefully as it will evaporate quickly.
  2. In a blender, add remaining herbs, garlic and olive oil. Process until smooth and green; set aside.
  3. Slice sausages on the bias into ¾” thick pieces.
  4. Tear or cut bread into ¾-1” cubes.
  5. Assemble skewers with tomato, sausage and bread to finish.
  6. Preheat grill or grill pan to medium.
  7. Before grilling, drizzle a small amount of olive oil over the bread cube.
  8. Grill skewer on two sides until slightly charred.
  9. Drizzle a small amount of herb oil blend on a plate, top with skewers and finish with a drizzle of herb oil blend and balsamic reduction; serve immediately.