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.
