Richmond
with a mustard and honey glaze
Sweet, sticky kebabs, these easy to make treats are delicious cooked on the BBQ for a smoky flavour.
Makes 12 mini kebabs
Ingredients
Drizzle of oil
12 thin Richmond sausages
1 red onion, peeled and cut into small wedges
1 yellow pepper, de-seeded and cut into chunks
1 green pepper, de-seeded and cut into chunks
1 orange pepper, de-seeded and cut into chunks
12 cherry tomatoes
2 tbsp honey
2 tbsp wholegrain mustard
8 tbsp olive oil
salt and pepper
* You will need 12 x mini skewers
Method
Soak the skewers in water for a minimum of 30 minutes before using to prevent from burning.
Pre-heat the BBQ until hot.
Heat a little oil in a frying pan and cook the sausages for 10-12 minutes turning frequently until browned all over. Remove from the pan and cut in half.
Cut the Richmond Sausages in half and thread onto a skewer, alternating with the red onion wedges, pepper chunks and cherry tomatoes. Use 2 sausage pieces per skewer.
Mix the honey, mustard and oil together in a small bowl and season with salt and pepper. Brush the marinade over the kebabs and then barbeque for 8-10 minutes, turning halfway through cooking, until the vegetables are softened.
Remove from the heat and serve at once.