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