Liven up a selection of flavoured sausages with one of these super sticky coatings!
SERVES 10- PREP 15 MINS – COOK 15-25 MINS
2tbsp runny honey
2tbsp wholegrain mustard
Redcurrant and rosemary:
2tbsp redcurrant jelly
1tbsp red wine vinegar
1tsp rosemary leaves, chopped
Easy barbeque sauce:
2tbsp tomato ketchup
2tbsp Worcestershire sauce
3 x 400g packs sausages, such as pork chipolatas wrapped in bacon, pork and apple and pork and sweet chilli
1 Mix together the honey and mustard in one bowl, redcurrant and rosemary glaze in another bowl and the tomato ketchup and Worcestershire sauce in a third bowl.
2 Brush the sausages with a selection of glazes.
3 Barbecue (the coals must be white) for 15 mins, turning as needed. (If it’s raining roast at 200C, Gas 6 for 25 mins!)
Per serving: 317 cals, 23g fat (8g saturated), 11g carbs.