Chipolatas on Rosemary Skewers with Chilli and Chive Corn

By Dixie Elliott

Chipolatas on Rosemary Skewers with Chilli and Chive Corn
Chipolatas on Rosemary Skewers with Chilli and Chive Corn recipe, brought to you by MiNDFOOD.

Barbecue season is still in full swing, and if you’re looking for an inexpensive meal this recipe is ideal.

Serves 4

8 stalks rosemary

16 chipolatas

16 bay leaves

125g butter, at room temperature

1 long red chilli, deseeded, finely chopped

2 tbsp finely chopped chives or parsley

salt and pepper

4 cobs of corn, husks and silk removed, cut into 4 pieces

1 tbsp olive oil

1 Using strong stalks of rosemary, thread 
a chipolata, bay leaf, chipolata and bay leaf onto each stalk. Cover and refrigerate 
until required.

2 Combine butter, chilli, chives and salt and pepper in a bowl. Spoon onto a piece of baking paper, forming a sausage shape. Roll in paper and twist ends. Place in refrigerator for 30 minutes until firm.

3 Heat a barbecue hotplate and a barbecue grill over a medium heat. Spread oil over hotplate. Add skewers to hotplate and cook for 3-4 minutes on each side 
or until sausages are cooked through. 
Add cobs of corn to grill and cook for 
2-3 minutes or until tender and cooked through. Serve skewers with corn. Top corn with a slice of chilli and chive butter. Serve.

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