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Skuet of Bangers
HT BBQ
British MC
30mins
Serves 4
Hot
Pork
Alcohol Vegetables Main Course
Barbecue Kebabs
Brochettes Dairy
Free Eggless Britain Europe
Ingredients
For
the Sauce
The
Juice of 1 Lemon
6
tbsp Runny Honey
3
tbsp Tomato Purée
120ml/4fl.oz.
Medium Dry Cider
Salt
and Pepper
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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Main equipment required to make
this Recipe
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Mixing Bowl |
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Skewers |
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Basting/pastry
brush |
Key techniques required to make this
Recipe
Marinate - To soak foods in a marinade to enhance
the flavour. It also sometimes has the effect of
tenderising foods such as meat.
Baste - To moisten with the pan juices or other
liquid during cooking. This aids in moisture retention.
Tips, Options and
Substitutions
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Can be cooked under a conventional grill for the
same amount of time |
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