Chipolata Rosemary Skewers

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
  1. Push each chipolata onto a rosemary sprig.
  2. Mix the mustard and honey and brush over the chipolatas.
  3. Cook on the coolest part of the bbq for about 10-15 minutes so they cook through without becoming black.
  4. Serve with extra mustard on the side.

Recipe Sourced From Olive Magazine

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