Barbecueda fennel sausages with Spanish mojo

Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em.

Ingredients

2 slices	Soft white bread, crusts removed
5 Tbsp	Olive oil
4 cloves	Garlic, crushed
1 tsp	Chilli flakes
2 tsp	Cumin seeds
2 tsp	Smoked paprika
2 Tbsp	Sherry, or balsamic vinegar, use more to taste
8	Sausages, white wine and fennel, or another well flavoured variety (Main)

Directions

1. To make mojo (sauce), pan-fry bread on both sides in a little olive oil, until golden and crisp. Drain on paper towels. Chop into pieces.
2. Place in a blender with garlic, chilli flakes, cumin seeds, smoked paprika and 2 tbsp of vinegar. Blend until smooth. Add extra olive oil and vinegar to taste.
3. Prick sausages once with fork and place in frying pan. Cover with warm water. Slowly bring to a simmer. Poach sausages, turning occasionally, for 10 minutes. Cool, then remove skins. Cut each sausage into 4 or 5 pieces. Thread 3-5 pieces on to skewers.
4. Brush with a little mojo. Barbecue on medium heat for about 5 minutes, turning often and brushing with a little more mojo. Serve when hot and sizzling. Extra mojo can be served on the side.