|Cocktail herby pork sausages||16|
|Courgettes||8 Ounce, trimmed and cut into chunks (225 Gram)|
|Mushrooms||8 Ounce, wiped (225 Gram)|
|Red currant jelly||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Basil||1 Tablespoon, chopped|
|Ground black pepper||To Taste|
|Basil||1 Tablespoon (For Garnish)|
Preheat grill to medium hot, just before cooking.
Thread the sausages, courgette chunks and mushrooms, alternately on to four skewers.
Mix together redcurrant jelly, vinegar, basil and seasoning.
Brush jelly mixture over kebabs and grill for 4-5 mins, then turn, brushing again with jelly mixture.
Grill for 4-5 mins, until cooked through.
Serve garnished with basil on a bed of mixed rice.