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BBQ Chipolatas with Coarse Grain Mustard & Yoghurt

COOK
15'-30'
Ingredients

12 butchers style long chipolatas

1 tsp Cajun spice

1 tbsp oil

 

For the dip:

250g FAGE Total 2%

2 tbsp coarse grain mustard

2 tbsp BBQ sauce

Fresh parsley for garnish

    Steps
  1. Rub the chipolatas with a mixture of Cajun spice and oil.
  2. Cook the chipolatas on the BBQ or grill.
  3. Mix together the FAGE Total 2% yoghurt, mustard and BBQ sauce.
  4. When the chipolatas are cooked serve with the dip and garnish with parsley.
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