Prep Time: 5 Minutes

Cooking Time: 15 Minutes

Serves 6

INGREDIENTS

12 x Chipolatas

3 tbsp Dijon mustard

2 tsp clear honey

12 large woody sprigs rosemary

METHOD

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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