BBQ Sausage Lollipops
A delicious BBQ recipe using pork chipolata sausages and vegetables, served with a tangy sauce.
Not too tricky
- 1 x 400g pack pork chipolata sausages, joined
- 1 red pepper
- 1 courgette
For the tomato sauce:
- 1 x 400g can chopped tomatoes
- 2 small broccoli florets
- 1 teaspoon honey
- Dash of sweet chilli sauce
Take a length of 3 sausages, carefully uncoil and smooth out the joins between each sausage. Gently message the sausage meat so that the sausages become one continuous length.
Using a potato peeler slice 4 strips from the outside of the pepper and courgette (dice the remaining vegetables and set aside to add to the sauce later). Take the thin strips of pepper and courgette and coil them around the sausages to form a sausage coil. Secure onto wooden (soaked in cold water for 20 minutes) or metal skewers to resemble a lollipop.
Prepare the BBQ, make sure the coals are hot and ‘grey’ before you start cooking. Alternatively, if preferred, preheat the grill to moderate.
To prepare the tomato sauce, place the tomatoes, reserved vegetables into a small saucepan with the broccoli and honey. Bring to the boil, reduce the heat and simmer for about 10-15 minutes until vegetables are tender. Whizz together with a hand blender to a consistency of your choice.
Cook the sausage lollipops for about 10-15 minutes until lightly brown and cooked through. If browning too quickly cover with foil or move to a cooler zone on the BBQ.
Serve the lollipops with the tomato sauce and pitta bread wedges.