To barbecue these kebabs, just add a few minutes onto the cooking time to ensure the sausages are cooked all the way through.
Heat the grill to high and mix together
the oil, honey and mustard with some
seasoning in a small bowl.
Wrap a piece of bacon around each
half sausage, then start to load up the
kebabs. On each skewer thread a
mushroom, bacon-wrapped sausage
chunk and a cherry tomato, then repeat
so there are 2 of each on each skewer.
Brush the honey-mustard sauce over
the skewers, then grill, turning, for
10 mins until the sausages are golden,
sticky and cooked through. Split the rolls,
and serve alongside the skewers with a
handful of salad leaves and a dollop of
tomato or brown sauce per person.