Ingredients
1 pack of pork and leek sausages
4 long sticks of rosemary
A bunch of fresh thyme
A pot of natural yoghurt
Half a cucumber
Salt and pepper
Method
Take a pack of pork and leek sausages and remove their skins. Skewer the
sausages with a stick of rosemary. Put a handful of fresh thyme in a pestle and
mortarandbashitup. RollthesausagesinthethymeandstickthemontheBBQ
or under the grill.
Grate some cucumber in a pot of yoghurt.
Dip in your sausages.
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