What is an entrée?  It’s a small course usually served before the main course.  It’s larger than a nibble but smaller than a starter.  When you think of sausages you normally think of them as a main course or a major ingredient of the main course.  Why not serve them as an entrée?  In the sixties and seventies sausages on a stick were amazingly fashionable.  …Groovy baby!! Thankfully we’ve moved on!  But cocktail sausages or sausages cut into small bite size pieces served piping hot from the barbeque make a great entrée that no-one can resist.

Thread your cut sausage onto wooden skewers suitable for barbequing.  You can buy these cheaply from any hardware store or your local pound shop.  Cook them kebab style on the barbeque and serve with tortilla chips.  Serve plain tortilla chips or add extra spice with flaming grilled flavour or hot and sweet chilli flavour.

Add a few delicious dips and you’ve got a whole range of flavours. You can buy dips from any online store that sells groceries.  If you buy them in a pack you can usually choose between a pack of three or five.  Sour cream, garlic, hummus, minted yoghurt, and curry flavours all go down well with a sausage or two.

If you like spicy food, marinate your sausage overnight in a hot and spicy sauce or a garlic based marinade.  You can also buy sausages flavoured with garlic or chilli. If you’re going to buy flavoured sausage make sure the butcher you buy them from use only natural flavourings and not artificial.  There are some excellent recipes for marinades and dips online.  Choose only one marinade to keep the cooking to a minimum or two at most.  If the barbeque gets too complicated, you’ll spend all your time cooking sausages and you’ll lose the social element.  Keep it simple and enjoy!