MEATBALL ON STICKS – PORK BARBECUE

» Preheat the barbecue. Separate the sausage meat from the skins, place in a large bowl and break up with a fork. Add the beef mince, breadcrumbs, onion, herbs and egg. Season to taste with pepper and salt and stir well with a wooden spoon until thoroughly mixed.

» Form the dough into small meatballs, about the size of a golf ball, between the palms of your hands. Spear each meatball with a cocktail stick and brush with oil.

» Cook over medium-hot coals, turning frequently and brushing with more oil as necessary, for 10 minutes, or until cooked through. Serve immediately.

SERVES 8

• 4 pork and herb sausages

• 115 g/4 oz fresh beef mince

• 85 g/3 oz fresh white

• breadcrumbs

• 1 onion, finely chopped

• 2 tbsp chopped mixed fresh herbs, Such as parsley, thyme and sage

• 1 egg

• sunflower oil, for greasing

• salt and pepper