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  • 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
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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.

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