1 Cut the sausages crosswise and thread lengthwise on 6 skewers. Note: If you are using wooden skewers, soak them in water for about 15 minutes before assembling so they do not burn.
2 Peel garlic and very finely chop. Rinse zucchini and eggplant, trim and cut lengthwise with a peeler into very thin slices.
3 Spread paper towels on work surface. Place vegetable slices on towels, salt generously and let stand for 10 minutes.
4 Meanwhile, rinse sage leaves, shake dry and thread 2 leaves on the upper and lower ends of each sausage skewer.
5 Pat dry vegetable slices and stack 1 zucchini and 1 eggplant slice together. Season with pepper and sprinkle with garlic.
6 Roll into small spirals and thread 1 on each end of the sausage skewers.
7 Distribute sausage skewers on aluminum grill pan or heavy aluminum foil and cook on the hot grill 12-15 minutes, turning several times.