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Skuet of Bangers HT BBQ British MC 30mins
Serves 4
Hot
Pork
Alcohol Vegetables Main Course
Ingredients For the Sauce The Juice of 1 Lemon 6 tbsp Runny Honey 3 tbsp Tomato Purée 120ml/4fl.oz. Medium Dry Cider Other Ingredients 8 Large Pork Sausages 8 Rashers rindless Streaky Bacon, halved widthways 16 Mushrooms A little Vegetable oil Instructions
1. Place all the sauce ingredients in a small pan and cook over a low
heat, stirring constantly, until
well blended.
2. Pinch each sausage in the middle and twist to make two short sausages.
Separate the two halves by cutting through the link with a sharp knife or
kitchen scissors. You should now have 16
small sausages. Season each with salt and pepper.
3. Wrap each short sausage with a halved bacon rasher then thread onto 4
skewers, alternating
with the mushrooms.
4. Brush each with a little oil and cook over hot coals for 15 minutes,
turning from time to time and basting with the sauce.
5. To serve - transfer to plates and drizzle a little of the remaining sauce over the top. Serve hot.
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