Sticky sausage with grilled pears and baked camembert

FORM THE SAUSAGE WHEELS

Untwist the chipolata links to create two long sausages. Carefully coil each one into a spiral and secure with skewers at right angles to hold the shape.

GRILL THE SAUSAGE

Place the sausage wheels directly onto the grill over medium-high heat and turn occasionally so they cook evenly. Meanwhile, add the mustard, honey, and butter to a small Skillet and place it on the grill to melt.

BASTE AND CARAMELISE

After around 5 minutes, begin basting the sausage wheels with the honey-mustard glaze using a basting brush. Continue grilling and turning until sticky and caramelised, and the sausages are cooked through.

GRILL THE PEARS

Place the pear halves cut side down over indirect heat and cook for approx. 15 minutes, checking regularly and rotating as needed to prevent burning.

ADD THE BALSAMIC GLAZE

Turn the pears over and drizzle with the balsamic vinegar. Cover with a Cloche and continue cooking for another 5 minutes.

FINISH WITH HONEY

Drizzle the pears with runny honey, then cover again and leave to rest under the Cloche for a few minutes until soft and caramelised.

SERVE

Place the sausage wheels on a board alongside the grilled pears and camembert. Serve with thick slices of rustic bread for dipping and sharing.