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Ingredients
- chipolatas 12
- Dijon mustard 3 tbsp
- clear honey 2 tsp
- rosemary 12 large woody sprigs
Method
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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.
Nutritional Information
- Kcals 142
- Fat 10.2g
- Carbs 6.2g
- Fibre 0.3g
- Protein 6.8g
- Salt 1.75g
