Soak the skewers in water for approx. 30 mins. Cut the cervelat sausages into pieces approx. 2 cm thick, and the peppers into approx. 2 cm pieces. Thread everything, including the tomatoes, onto the skewers, in alternating order.
Finely chop the rosemary, place in a small bowl. Add the oil, lemon juice, paprika, salt, and pepper, mix. Brush the skewers all over with the marinade, cover and marinate in the fridge for at least 30 mins.
Press the garlic, finely chop the parsley, mix well with the butter, season. Halve the baguette, 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.