Cook and colour on a medium heat, taking care not to overcook or burn the casing (turn regularly).

Remove from the BBQ with a small blushing dot of pink meat in the middle of the wors, and rest until mince is browned through.

Best eaten hot so don’t mess around and wait for your friends to plate up.

Serve with fresh rolls and a tomato relish or mustard of choice.

Pair with brandy & coke, spiced rum or bourbon whiskey