Method

Put the sausages into a large saucepan of cold water.

Slowly bring to the boil then remove and run under cold water until the sausages are cold.

Drain well.

Slice each sausage into 4 equal pieces.

Cut the capsicum in half, remove the core and seeds and cut each into 3cm pieces

Cut the onions into the same sized pieces.

Thread each skewer with 4 pieces of sausage. In-between each piece of sausage thread a piece of capsicum and a piece of onion.

Mix the olive oil, garlic and paprika and season well with salt and pepper.

Brush the oil mixture all over the skewers.

Barbecue or pan-fry the skewers over moderate heat until everything is hot and well browned.

Meanwhile, boil the orzo in plenty of well salted water until al dente.

Drain well, place in a large bowl and add the tomatoes, rocket, basil, extra virgin olive oil and vinegar.

Mix well so that the rocket wilts a little, taste and season.

Serve the skewers on the salad.

Tip: Raw sausages need to be cooked slowly over low heat to prevent them bursting. If you want to speed up frying sausages, place the raw sausages in a saucepan of cold water. Bring to the boil then remove from the heat. Drain, cool and fry until hot and browned.