Grilled British Sausages with a Smoky Tomato Dip

Preparation time: 10 mins

Cooking time: 10 mins

Ingredients

• 12 x 66g The Nidderdale Sausages
• 1tbsp Olive Oil
• 1 Red Chilli, finely chopped
• 1 Shallot, finely chopped
• 1 Garlic Clove, chopped
• 500g Overripe Tomatoes (any type, size or shape), chopped
• 50g Tomato Purée
• 2tbsp Smoked Paprika
• 50g Light Soft Brown Sugar
• 1tbsp Honey
• Salt and Ground Black Pepper

Instructions

• If you are making your sauce in advance (will keep in the fridge for 2 weeks) start by combining all the ingredients in a saucepan. Alternatively, you can use a pan on top of your firebox if making just before serving.
• Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool.
• Fire up your grill, build your embers, aiming for a medium to high heat.
• Place your sausages on the grill, cook for around 4 minutes a side, turning them every 90 seconds to avoid charring.
• Remove them from the heat and baste with 5 tbsp of the sauce.
• Return to the heat for another 1-2 minutes a side, remove from the heat before they become burnt and serve the rest of the sauce on the side for dipping.