Rosemary mustard sausage and potato skewers recipe

Preheat the barbecue. Soak 8 wooden skewers in water for at least 30 minutes – this prevents them from burning on the barbecue. Meanwhile, par-boil the potatoes in boiling, lightly salted water for 12 minutes or until tender. Drain and set aside.

In a large bowl, mix the honey, rosemary and half the mustard and season. Add the warm potatoes, sausages and onions and gently toss in the mixture.

Alternately thread the potatoes, sausages and onion onto the soaked skewers. Cook on the hot barbecue for 10-12 minutes, turning occasionally, until the sausages are cooked and the vegetables are lightly charred.

Meanwhile, mix the remaining mustard with the crème fraîche. Put 2 sausage skewers on each plate and garnish with the extra rosemary. Serve with the mustard crème fraîche and a tomato and rocket salad, if you like.