Place the wooden skewers in cold water for min. 30 mins. Thread the sliced cervelat, onion, pepper and tomatoes alternately onto the skewers.
Combine all the ingredients, brush the skewers all over with the marinade, cover and marinate in the fridge for min. 30 mins.
Mix the butter with the garlic, parsley and seasoning. Spread the garlic butter on the cut sides of the baguette, place the two halves back together and wrap in foil.
Grill the skewers over/on a medium heat (approx. 200 °C for approx. 12 mins. all over.
Grill the garlic bread for approx. 5 mins. on each side.