Chipolata rosemary skewers
These little barbecue bites show that the simplest ideas can often be the best
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes
- Push each chipolata onto a rosemary sprig. Mix the mustard and honey and brush over the chipolatas. Cook on the coolest part of the BBQ for about 10-15 minutes so they cook through without becoming black.
- Serve with extra mustard on the side.
Per serving
142 kcalories, protein 6.8g, carbohydrate 6.2g, fat 10.2 g, saturated fat 3.7g, fibre 0.3g, salt 1.75 g
Recipe from olive magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11814/
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A quick and easy dish using baby new potatoes that's ideal for a barbecue
9
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes
Per serving
142 kcalories, protein 6.8g, carbohydrate 6.2g, fat 10.2 g, saturated fat 3.7g, fibre 0.3g, salt 1.75 g
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