Spiedini are pieces of meat and other foods grilled on skewers. "Sausages and chicken livers are staples of Tuscan cuisine," says Rolando Beramendi.Plus: F&W's Chicken Cooking Guide More Italian Favorites

Rolando Beramendi
April 2009


Credit: © Martin Morrell

Recipe Summary test

45 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • In a bowl, combine 1/4 cup of the oil with the wine, garlic, rosemary, juniper berries and chicken livers. Season with salt and pepper and let stand at room temperature for 1 hour. Drain, reserving the marinade.

  • Meanwhile, in a saucepan of boiling water, cook the sausages over high heat until cooked through, 10 minutes; let cool slightly. Cut each sausage into thirds.

  • Light a grill. On six 14-inch long skewers, alternately thread the sausages, bread and livers very loosely, placing a bay leaf between each piece. Be sure to leave a tiny bit of space between each piece for even cooking.

  • Brush the skewers with the remaining 1/4 cup of olive oil and some of the marinade and grill over moderately low heat, turning frequently, until the chicken livers are cooked and the bread cubes and sausages are lightly charred, about 10 minutes. Transfer to plates and serve.

Suggested Pairing

Pair this dish with a full-bodied Chianti Classico.