Chipolata Rosemary Skewers

Chipolata Rosemary Skewers


Prep time:
5 mins
Cook time:
15 mins
Suitable for:
Meat Eaters
Provided by:
Lulu Grimes

A delicious way to avoid using skewers, especially if the little ones are around!

This is such a simple little recipe to make for kids as part of a bigger BBQ. Thanks to Lulu Grimes for dreaming this one up.


  • 12 chipolatas
  • 3 tablespoons of dijon mustard
  • 2 teaspoons of Haughton Honey
  • 12 long, woody springs of rosemary


  1. Push each chipolata onto a rosemary sprig. Mix the mustard and honey and brush over the chipolatas generously.
  2. Cook on the coolest part of the BBQ for about 10-15 minutes so they cook through without becoming black and serve with extra mustard on the side.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz