This easy recipe is designed for the barbecue but it's just as delicious cooked in the kitchen.
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 tub low-fat crème fraîche
Method
- 1. Preheat the barbecue. Soak 8 wooden skewers in water for at least 30 minutes – this prevents them from burning on the barbecue. Meanwhile, par-boil the potatoes in boiling, lightly salted water for 12 minutes or until tender. Drain and set aside.
- 2. 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.
- 3. Alternately thread the potatoes, sausages and onion 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.
- 4. 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, if you like.
Nutritional info
Per serving: 451kcals, 28.2g fat (12.1g saturated), 13.7g protein, 37.9g carbs, 15.4g sugar, 2.3g salt
Chef's tip
To cook indoors, cook the skewers under the grill or, in batches, in a griddle or frying pan for 10-12 minutes, until cooked.
Wine Recommendation
Wine note: Match the sweetish flavours to a juicy, ripe red such as a New World Pinot Noir. A soft red like this will go well with the creamy textures, too.