Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 8
• 8 thin sausages
• 2 cups (300g) self-raising flour
• good pinch salt
• 30g butter, chopped
• 3/4 cup (180mL) milk
• 8 long metal skewers
• tomato sauce, to serve
1. Cook the sausages on the barbecue over medium-high heat for 10-12 minutes, or until cooked through. Set aside to cool (this can be done ahead of time).
2. Prepare a fire and let it burn down to coals. Put the flour into a bowl with the salt. Add the butter, rub in with your fingertips. Make a well in the centre, add the milk. Mix with a wooden spoon and your hands to form a soft dough.
3. Divide the dough into 8 portions. Roll a portion out on a board to a strip 30cm long. Flatten with your hand, then wind it around a sausage mounted on a long skewer. To cook, hold over coals (about 10cm above), turning occasionally, until cooked through and golden-brown. It will take about 10 minutes. Serve with tomato sauce.
note: these take practice to get right. Don’t let them cook too fast, as the dough needs to cook through before the damper gets too dark. Tip: sit skewers on rocks set up on either side of the fire.
