Catherine Wheel Sausage with Grilled Balsamic Pears & Camembert - Serves 3

For the Sausage Wheel:

2 x 12 pork chipolatas

2 tbsp wholegrain mustard

4 tbsp runny honey

1 tbsp butter

For the Pears:

4 pears, halved and cored (skin on)

3 tbsp balsamic vinegar

4 tsp runny honey

To Serve:

1 whole Camembert

Rustic bread

Method

Form the Catherine Wheel

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. Turn occasionally to 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 on the grill. Cook for approx. 15 minutes, checking regularly and rotating as needed to prevent burning.

Add the Balsamic Glaze

Flip the pears and drizzle over the balsamic vinegar. Cover with a Cloche and continue to cook for another 5 minutes.

Finish with Honey

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

Ember Bake the Camembert

Ensure any paper is removed from inside the camembert, carefully place into the embers and use tongs to place a few pieces of lit charcoal on top. Leave to cook for roughly 5 minutes until the cheese has become gooey and delicious. 

Serve

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