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.



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