- 24 chipolata sausages
For the smoky tomato sauce
- 100g low-sugar ketchup
- 100g passata
- 100ml cider vinegar
- 100g light brown soft sugar
- 1 garlic clove, crushed
- 1 tsp chipotle paste
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
You will need
- 8 wooden or metal skewers (if using wooden, soak in water for at least 15 mins first)
To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.
Heat a barbecue until the coals are glowing white hot. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other ends so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six.
Barbecue the sausages on each side until they are browned and cooked through, then brush with sauce and cook for a minute on each side until sticky-looking. Brush once more with the sauce before serving, and serve the rest of the sauce on the side.
Cooking sausagesIf you're worried about the sausages cooking through, simmer them in water first until they're completely cooked. Chill until needed, then use the barbecue to brown them and cook the sauce on.