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