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–+ servings
Chipolata rosemary skewers in a bowl with honey mustard dressing

Chipolata Rosemary Skewers

By: Deborah
Quick and easy...and the flavours of the honey mustard dressing and rosemary go so well together.
PREP: 10 minutes
COOK: 15 minutes
TOTAL: 25 minutes
Course: Lunch, Main, Snack
Cuisine: British
Servings: 6 people
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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.

 

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Nutrition

Calories: 220kcal | Carbohydrates: 5g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Sodium: 895mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS barbecue, BBQ, chipolata, dijon mustard, honey, rosemary, sausages, sharing food, skewers, summer food
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