Ingredients

• 8 bangers or 8 fat link sausages
• 8 slices bacon, halved widthwise
• 16 mushrooms
• vegetable oil
• 1 lemon, juice only
• 6 tablespoons runny honey
• 3 tablespoons tomato puree
• 4 fluid ounces hard alcoholic cider or 4 fluid ounces lager beer
• salt and pepper, to taste

Instructions

1. Place all the sauce ingredients in a small pan and cook over a low heat, stirring constantly, until well blended.

2. Pinch each banger in the middle and twist to make two short bangers.

3. Separate the two halves by cutting through the link with a sharp knife or kitchen scissors.

4. You should now have 16 wee pudgy bangers.

5. Season each with salt and pepper.

6. Wrap each pudgy banger with a halved bacon rasher and then thread onto 4 skewers, alternating with the mushrooms.

7. Brush each with a little oil and cook over hot coals for 15 minutes, turning from time to time and basting with the sauce.

8. To serve- transfer to plates and drizzle a little of the remaining sauce over the top.

9. Serve hot.