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Home Roman Candles: gevulde worst met mozzarella en Serrano ham

BBQ Summer Snack Mozzarella Serrano ham Quick Meat Italian

Forget the usual sausages this season. Roman Candles are the BBQ snack that will genuinely surprise your friends and family. You cut thick sausages open, fill them with cubes of mozzarella and spicy pepperoni peppers, wrap them tightly in thin slices of Serrano ham and place them on the indirect BBQ. After about half an hour at a low temperature you'll have a snack that's crisp and golden on the outside and deliciously gooey on the inside. A dollop of green pesto on the side and you're ready. This is the recipe you'll keep making all summer long.

Prep is quick on a sturdy cutting board with plenty of workspace, so you can easily slice and fill without everything rolling around. No-nonsense preparation, maximum result on the table.

Recipe

Roman Candles: stuffed sausages with mozzarella and Serrano ham

Juicy sausages filled with creamy mozzarella and spicy pepperoni peppers, tightly wrapped in salty Serrano ham and slowly grilled on the BBQ. Easy to make, hard to forget.

Course	Snack
Kitchen	Italian-Spanish
Servings	4 servings

Preparation time

Preparation time	10 min
Stiffen up min.	3 min
Total	40 min

Equipment

Kamado
Sharp knife
Cutting board
Tongs

Ingredients

125 g fresh mozzarella
4 thick sausages (e.g., bratwurst or Italian salsiccia)
4 tbsp green pesto
8 thin slices Serrano ham
8 pepperoni peppers (jarred or fresh), chopped

How to make Roman Candles on the BBQ?

Prepare your cutting board and cut the mozzarella into firm cubes of about 1.5 cm.
Slice each sausage lengthwise, but don't cut all the way through. Make sure there's an opening of about 1 cm.
Fill the opening of each sausage with a row of mozzarella cubes and a few pieces of pepperoni peppers. Press lightly so the filling holds in place.
Wrap each filled sausage tightly in 2 to 3 slices of Serrano ham. Start at one end and work diagonally to the other end so the ham overlaps neatly and keeps the filling inside.
Set up your BBQ for indirect heat and preheat it to about 150 degrees Celsius.
Place the Roman Candles on the indirect side of the BBQ. Grill them for about 25 to 30 minutes, until the Serrano ham is crispy and golden and the sausages are cooked through. Rotate them a quarter turn halfway through for an even color.
Remove the Roman Candles from the BBQ and let them rest for 3 minutes. Serve immediately with a generous scoop of green pesto on the side as a dipping sauce.

Cooking mode Prevents your screen from going to sleep

A good cutting board is not an afterthought for this recipe. You cut the sausages open, reduce the mozzarella and lay everything out, and a sturdy board with plenty of surface makes that work much more pleasant and safer. Choose solid wood: it dulls knives less quickly and will last for years with proper care.

Want to make the Roman Candles even better? Add a small pinch of red pepper flakes to the pesto as a dipping sauce, or experiment with smoked mozzarella for a deeper flavor. This recipe is made to be played with. Bring them to the table, share them with whoever you want, and enjoy the moment.

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