• Gotzinger Cheese Kransky Chipolatas - 400g
• Wholegrain mustard - 1tb sp.
• Dijon mustard - 1tb sp.
• Maple syrup - 1/3 cup
• Smoked paprika - 1tsp.
• Salt - pinch
• Fresh rosemary sprigs - one per chipolata (approx. 12)

Prep

• Wash rosemary, and soak in water for approx. 15 minutes.
• Make glaze by mixing together wholegrain mustard, dijon mustard, maple syrup, paprika and salt.
• Using a skewer, pierce the chipolata lengthways, where you would like the rosemary sprig to go, and remove the skewer. Remove the eaves from the lower parts of the sprigs, and thread the chipolata onto the sprig.

Cook

• On a grill place, medium-high heat, place chipolatas and turn until slightly charred all over, whilst basting with glaze continuously during cooking (avoid getting glaze on rosemary leaves).
• Transfer to a serving plate and enjoy!