Name: Skewered sausages
Yield: 4 servings
Cuisine: Braai
Ingredients: 16.00 baby potatoes; 500.00 g porterhouse steaks thick; 30.00 ml wholegrain mustard; 30.00 ml honey clear; 2.00 apples skinned, cored, cut in 8; 1.00 onion wedges; sea salt and freshly ground black pepper; 45.00 ml mayonnaise; 15.00 ml honey

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Ingredients (9)

16.00	baby potatoes
500.00 g	porterhouse steaks — thick
30.00 ml	wholegrain mustard
30.00 ml	honey — clear
2.00	apples — skinned, cored, cut in 8
1.00	onion — wedges
	sea salt and freshly ground black pepper

HONEY SAUCE

45.00 ml	mayonnaise
15.00 ml	honey

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Method:

Preheat the oven grill and spray a large oven pan with non-stick spray. Soak eight kebab skewers in water for about 15 minutes.
Boil the potatoes in lightly salted water until just tender and drain. Shape each of the pork sausages into two smaller sausages by pressing in the centre, turning and cutting through the casing. Prick lightly with a fork to prevent the sausages from bursting during cooking.
Blend the mustard and honey.
Thread a potato, followed by an wedge of apple, a pork sausage, a wedge of onion, another pork sausage and finally a potato onto each kebab skewer. Brush generously with the mustard and honey sauce and arrange in the oven pan. Grill for 15-20 minutes, turning halfway through the cooking time and brushing with the remaining marinade. Grill until golden brown and done. Mix all the ingredients for the honey sauce and serve with the sauce and spiced rice if desired.
Serves 4.