BBQ Chipolatas with Coarse Grain Mustard & Yoghurt


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

  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.