BBQ Chipolata Skewers with Smoky Sauce

Well before you plan to cook, light your barbecue so that it has time to come up to temperature (see our handy guide to getting the most from a charcoal barbecue to learn more). While you wait, make the sauce; combine all the sauce ingredients in a saucepan, then bring to the boil. Reduce to a simmer and cook for about 4 minutes, stirring, until the sugar has completely dissolved, then take off the heat and leave to cool (you can make the sauce even further in advance, if you like – it’ll keep for up to two weeks in the fridge).

When the charcoal is ready, lie four chipolatas side by side on a plate. Taking two skewers, first push one of them up through one end of all the chipolatas, then push the other up through the other end (so you have made a sort of ‘sausage ladder’- leave a gap between each chipolata). Repeat with the other chipolatas, in batches of four, then cook on the grill for 10-15 mins, turning halfway through this time. When the chipolatas are cooked through and just about ready, brush them with three tbsp of the sauce and allow to cook a little longer. Serve the cooked chipolatas with any remaining sauce alongside, for dipping.

*If you're concerned about the chipolatas cooking through properly, you can simmer them on the hob in a pan of water beforehand, until completely cooked, then refrigerate until needed. Use the barbecue just to brown the chipolatas and cook the sauce.*