I found this recipe for chipolata rosemary skewers on the Olive magazine website when I was searching for inspiration for other food to skewer and cook on the barbecue. We love sausages and rosemary...and it seemed like a very quick and easy dish to prepare and cook.
They are sooooo good...the flavours of the honey mustard dressing and rosemary go so well together. We had honey mustard dressing left over after brushing the sausages, so dipped them in it once they were cooked - yum!
Tip
- This chipolata rosemary skewers recipe is easily adapted if you’re cooking for less or more people.
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How to make these Chipolata Rosemary Skewers
Ingredients
- 12 chipolata sausages
- 3 tbsp Dijon mustard, plus extra to serve
- 2 tsp clear honey
- 12 large woody sprigs of rosemary
Instructions
- Push each chipolata onto a rosemary sprig. Mix the mustard and honey and brush over the chipolatas. Cook on the coolest part of the barbecue for about 10 to 15 minutes, turning occasionally, so they cook through without becoming black. Serve with extra mustard on the side.
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Chipolata Rosemary Skewers
Equipment
Ingredients
- 12 chipolata sausages
- 3 tbsp Dijon mustard plus extra to serve
- 2 tsp clear honey
- 12 large woody sprigs of rosemary
Instructions
- Push each chipolata onto a rosemary sprig. Mix the mustard and honey and brush over the chipolatas. Cook on the coolest part of the barbecue for about 10 to 15 minutes, turning occasionally, so they cook through without becoming black. Serve with extra mustard on the side.
Notes
- This chipolata rosemary skewers recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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