Barbecue Pork Skewers with Sweet Potato Bruschetta, Rocket and Goat’s Cheese


1 packet Mallon’s Low Fat Pork Sausages

Low Cal spray olive oil

2 medium sweet potatoes, scrubbed and cut into long thick slices

75g Goat’s cheese, crumbled

A handful of flat leaf parsley,roughly chopped

A handful of rocket leaves


Ingredients for Barbecue sauce:

1 tablespoon Worcestershire sauce

1/2 teaspoon mustard

250g tomato passata

1 & 1/2 tablespoons balsamic vinegar

1 clove of garlic, crushed

2 teaspoons of stevia (natural sweetener)

Salt and freshly ground black pepper


Preheat a chargrill pan over a medium heat. Preheat oven to 180°C.

You will need 6 wooden skewers (pre soaked in cold water to prevent them from burning).

Remove the skin from each sausage and thread the meat onto a pre soaked skewer and cook in a hot oven for 10 minutes until golden and thoroughly cooked.

While the sausage meat is cooking, spray the sweet potato slices with cooking oil before placing onto a hot chargrill pan or frying pan, cook on either side for 5 – 6 minutes until tender and slightly charred.


Method for barbecue sauce

Simply mix the sauce ingredients together and season, transfer to a small pan and simmer for 10 minutes, or until the sauce thickens.

Arrange the sweet potatoes onto warm plates, place the sausage skewers on top, crumble with a little goat’s cheese, drizzle with barbecue sauce and sprinkle with rocket leaves before serving.