I found this recipe for chipolata rosemary skewers on the Olive magazine website when I was searching for inspiration for other food to skewer and cook on the barbecue. We love sausages and rosemary...and it seemed like a very quick and easy dish to prepare and cook.
They are sooooo good...the flavours of the honey mustard dressing and rosemary go so well together. We had honey mustard dressing left over after brushing the sausages, so dipped them in it once they were cooked - yum!
Tip
- This chipolata rosemary skewers recipe is easily adapted if you're cooking for less or more people.
Other recipes you might also like to try
Click here for all pork dishes, and here to browse snacks.
Recent new recipes
Category Spotlight...
PIES
It's cold outside and you've just come home…one of the best things to come home to, or cook (if you haven't been able to make ahead) is a pie!
How to make these Chipolata Rosemary Skewers
Ingredients
- 12 chipolata sausages
- 3 tbsp Dijon mustard, plus extra to serve
- 2 tsp clear honey
- 12 large woody sprigs of rosemary
Instructions
- Push each chipolata onto a rosemary sprig. Mix the mustard and honey and brush over the chipolatas. Cook on the coolest part of the barbecue for about 10 to 15 minutes, turning occasionally, so they cook through without becoming black. Serve with extra mustard on the side.
Recipe Collection Spotlight...
11 HEARTY SOUPS FOR WINTER
There's nothing better than a bowl of hearty warming soup during winter…here's 11 of my favourites that get made time and time again.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Chipolata Rosemary Skewers
Equipment
Ingredients
- 12 chipolata sausages
- 3 tbsp Dijon mustard plus extra to serve
- 2 tsp clear honey
- 12 large woody sprigs of rosemary
Instructions
- Push each chipolata onto a rosemary sprig. Mix the mustard and honey and brush over the chipolatas. Cook on the coolest part of the barbecue for about 10 to 15 minutes, turning occasionally, so they cook through without becoming black. Serve with extra mustard on the side.
Notes
- This chipolata rosemary skewers recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE