Prep Time: 5 Minutes
Cooking Time: 15 Minutes
12 x Chipolatas
3 tbsp Dijon mustard
2 tsp clear honey
12 large woody sprigs rosemary
Push each chipolata onto a rosemary sprig.
Mix the mustard and honey and brush over the chipolatas.
Cook on the coolest part of the bbq for about 10-15 minutes so they cook through without becoming black.
Serve with extra mustard on the side.
Recipe Sourced From Olive Magazine
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