The sweet and salt flavours with the sausage make these skewers extra interesting!

Prep Time: 20 Minutes

Cooking Time: 30 Minutes

8 – 10 servings



  • 16-20 Small party sausages
  • 8-10 rashers streaky bacon
  • 16-20 ready-to-eat dried apricots, soaked in port (soaking optional)
  • 16-20 fresh bay leaves
  • 15 to 20 skewers, soaked for 30 minutes in water


Dipping sauce

  • 3 tbsp apricot preserves
  • 3 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tsp Worcestershire sauce



Run a knife along the length of the bacon rashers so they stretch a little, spread lightly with the mustard, then cut in half. Use the bacon to wrap a sausage and apricot together and repeat until the skewer has 3 sausages between the bacon and apricots, using the bay leaves to separate each section. Pop onto the BBQ for 15 minutes or until the bacon has cooked through.  Combine the remaining ingredients and blitz until smooth for the dipping sauce.

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