Barbecued Pork Sausages
- 2 Chunky (thick) or 4 chipolata (thin) pork sausages
Instructions:Dip the skewers in hot water
Sausages: For the chance to taste a variety of sausages, skewer 4 different varieties on to two or three skewers.
Once cooked, cut down middle for a four sausage kebab. NB: If using wooden skewers ensure they have been pre-soaked to prevent burning.
Recommended total cooking time on a preheated BBQ:
Chipolatas � 8-10 minutes
Chunky Sausages � 10-12 minutes
Ensure both sausages are thoroughly cooked to a minimum internal temperature of 70C+ or when all juices run clear.
Spicy Tomato Dip:
Mix together 60ml (4tbsp) of tomato ketchup and English mustard and add a mixed salad and flavoured breads.
Image courtesy of AHDB from www.lovepork.co.uk
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