Rosemary mustard sausage and potato skewers
(from Elyce123’s recipe box)
Cook the skewers under the grill or, in batches, in a griddle frying pan for 10-12 minutes, until cooked
Source: delicious. July 2006
Prep time: 20 minutes
Cook time: 12 minutes
Serves 4 people
Categories: July
Ingredients
- 400g baby new potatoes, halved if large
- 3 tbsp runny honey
- leaves from 2 fresh rosemary sprigs, finely chopped, plus small sprigs to garnish
- 4 tbsp wholegrain mustard
- 6 good-quality pork sausages, cut into bite-size pieces
- 2 small red onions, cut into wedges
- 200ml low fat crème fraîche
Directions
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Preheat the barbecue. Soak 8 wooden skewers in water for at least 30 minutes. Meanwhile, par-boil the potatoes in boiling, lightly salted water for 12 minutes or until tender. Drain and set aside.
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In a large bowl, mix the honey, rosemary and half the mustard and season. Add the warm potatoes, sausages and onions and gently toss in the mixture.
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Alternately thread the potatoes, sausages and onions onto the soaked skewers. Cook on the hot barbecue for 10-12 minutes, turning occasionally, until the sausages are cooked and the vegetables are lightly charred.
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Meanwhile, mix the remaining mustard with the crème fraîche. Put 2 sausage skewers on each plate and garnish with the extra rosemary. Serve with the mustard crème fraîche and a tomato and rocket salad.