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Skuet of Bangers




Source of Recipe


the web


List of 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



Recipe



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.