Treat your BBQ guests to a scrumptious skewers by trying out this chipolata rosemary skewers recipe.
- 12 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.