One way I like to grill when having a grill party is by not having all those blazing hot coals go to waste. What I mean is that here you’ve got a nice fire going so why not continue to cook on it–not just your steak but appetizers too. By the way, although I’ve written a grill book and have used gas, charcoal, and a firepit, a charcoal grill remains my favorite. One dish I like to make as an antipasto tidbit are grilled skewers of sausage, orange, and bay Leaf, a Sicilian preparation called spiedini di salsicce e arance in Italian.
Fresh juicy oranges are skewered and grilled with sausage that on thee face of it seems unusual but works. The bay leaf and onion provide an enticing aroma as you grill quickly. Discard the bay leaf but you eat all of the orange including the peel. Do not use navel oranges for this recipe as the peel is too thick; use juice oranges. Juice oranges are also known as Valencia orange of Florida juice oranges. You can cut down your bamboo skewers so they are smaller for individual bites.
10 bay leaves
1 small onion, quartered and separated
6 links (about 1 1/2 pounds) mild Italian sausage, cut in equal-sized chunks
1 juice orange, cut in chunks the same size as the sausage
Extra-virgin olive oil for drizzling
1. Prepare a hot charcoal fire or preheat a gas grill on high.
2. Put the bay leaves into some tepid water while you work so they soften.
3. Skewer the onion, bay leaf, sausage, and orange, in that order, on ten 6- to 8-inch wooden skewers. There should be about 2 or 3 pieces of meat per skewer.
4. Drizzle the food with olive oil and grill until blackening, about 20 minutes, turning occasionally. Serve immediately.
Makes 4 to 6 servings
for 
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