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