Take a length of 3 sausages, carefully uncoil and smooth out the joints between each sausage. Gently squeeze the meat so that the sausages become one continuous length.
Using a potato peeler slice 4 strips from the outside of the pepper and courgette (Use the remaining veg, chopped in the sauce). Take the thin strips of pepper and courgette and coil them within the sausage coil. Use a wooden skewer or stick to secure the lollipop.
Meanwhile heat the BBQ, making sure the coals are hot and ‘grey' before you start cooking. Alternatively if it starts to rain preheat the grill.
Cook for about 10-15 minutes until browned and cooked through. If the outside of the meat starts to catch, cover with foil and adjust the grid height to move away from the heat to slow down the cooking.
To make the ‘hidden' veg sauce: Place the tomatoes, pepper and courgette (left from cutting vegetable strips) into a small saucepan with broccoli and honey. Bring to the boil and simmer for about 10-15 minutes until vegetables are tender. Whizz with a hand blender until smooth-ish!
Serve lollipops dipped into ‘tomato' sauce with pitta bread wedges.
See more Sausage recipes
If you're barbecuing for lots of people, cook the meat in the oven first then finish it on the barbecue for flavour and to ensure that it is thoroughly cooked. This is particularly important for sausages.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Need equipment? The Kitchen Devils Curved Parer Knife and Peeler are the perfect items to help you make this recipe.