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90 ml/6 tbsp medium dry cider
90 ml/6 tbsp clear honey
45 ml/3 tbsp tomato puree (paste)
Juice of 1 lemon
900 g/2 lb large pork sausages
12 streaky bacon rashers (slices), rinded
225 g/8 oz button mushrooms
15 ml/1 tbsp oil
Salt and freshly ground black pepper
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Method :
Mix the cider, honey, tomato puree and lemon juice over a low heat until
well blended. Pinch the sausages in the middle, twist them into two short
links, then separate them. Wrap each in a bacon rasher and thread the
stubby sausages on to kebab skewers alternately with the mushrooms. Brush
with the oil and season lightly. Grill (broil) under a medium grill
(broiler), turning frequently and brushing with the baste, for about 20
minutes until cooked through. |