Sticky Mustard Sausage Bacon Kebabs

sausage and bacon sticks

Prepare these up to a day in advance. Remember if you use wooden skewers soak them in water for 10 mins before using to stop them burning.

SERVES  6 PREP 15 MINS

COOK 15 MINS

2tbsp wholegrain mustard

2tbsp Worcestershire sauce

2tbsp runny honey

250g smoked back bacon

small bunch sage leaves

375g/ 12 pork chipolatas

1 red pepper, deseeded and cut into 2cm squares

several bay leaves (optional)

200g tomato salsa

 

1 Put the mustard, Worcestershire sauce and honey together in a bowl, stir to combine to make the glaze.

2 Half each bacon rasher and roll up tightly.  Pinch and twist each chipolata sausage in the middle and cut to make into cocktail sausages.

3 Thread the bacon, sage wrapped sausage, pepper and bay leaf, if using onto skewers.

4 Brush over honey mustard glaze and barbecue or grill for 15 mins until cooked through and charred.  Serve with tomato salsa.

Per serving: 299 cals, 19g fat (7g saturated), 13g carbs