Method
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.*