BBQ Recips | Pork Recipes | Serves 4 | Easy Recipes | Takes 30 Minutes
1 large ripe mangoes
2 shallots, finely chopped
3 tbsp red wine vinegar
3 tbsp light brown muscovado sugar
1 tbsp black mustard seeds
1. Preheat the grill or barbecue to a medium heat. Thread the sausages onto 4 pairs of parallel skewers so they look like two rungs on a ladder. Barbecue or grill for 18-20 minutes, turning once, until golden brown and cooked through.
2. Meanwhile, hold the mango firmly on a board and slice down either side of the central stone to remove the 'cheeks'. Place the two sides, flesh side up and score a lattice into the flesh. Gently push out the skin from underneath and cut away the cubes. Remove and dice any flesh still clinging to the stone.
3. Place the mango in a pan with the shallots, vinegar, sugar and mustard seeds. Season, and cook over a medium heat for 15 minutes until tender, adding a splash of water if necessary.
4. Serve the sausages with a generous helping of fresh mango chutney.
Bamboo skewers are liable to burn on a barbecue so remember to soak them in cold water for at least 30 minutes before using.
Badger Golden Champion (500ml), a light pale ale with hints of honey, is a splendid match for this dish.
Recipe courtesy of Waitrose. Find more recipes from Waitrose on the online Waitrose recipe area.
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