Chipolata Rosemary Skewers
Quick and easy...and the flavours of the honey mustard dressing and rosemary go so well together.
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.