Chipolata rosemary skewers
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 12 chipolatas
- 3 tbsp Dijon mustard
- 2 tsp clear honey
- 12 large woody sprigs rosemary
Nutrition: per serving
- kcal142
- fat10.2g
- carbs6.2g
- fibre0.3g
- protein6.8g
- salt1.75g
Method
step 1
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.
