Recipe: Chipolata Rosemary Skewers

Chipolata 500

20 minutes –  Serves 6 –  Easy


  • Chipolatas 12
  • Dijon mustard 3 tbsp
  • Clear honey 2 tsp
  • Rosemary 12 large woody sprigs

  How to make: 

  • 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.

PER SERVING 142 kcals, protein 6.8g, carbs 6.2g, fat 10.2g, sat fat 3.7g, fibre 0.3g, salt 1.75g