BBQ Chipolatas with Coarse Grain Mustard & Yoghurt

These cajun spiced sausages are perfect for cooking on the BBQ! Serve with a Total Yoghurt and mustard dip.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
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

15'-30'
Serves 4
INSTRUCTIONS
  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.

RECIPE COLLECTIONS