Garlic And Rosemary Stuffed Sausages
Adapted from an australia day bbq recipe in the current issue of 'new idea'. as i don't have a bbq, when i make these i shall be panfrying them. Please feel free to vary the herbs so that you use your favourite herbs and to use the amount of garlic to meet your taste preferences. the discarded green end of the leek can be saved and used in my recipe #135453.
Steps
Place the sausages in a large saucepan.
Cover with cold water.
Bring to the boil.
Simmer gently for 10 minutes.
Drain and cool.
To make the stuffing , heat the oil in a large , preferably non-stick , pan.
Add the onion , leek and garlic cook , stirring occasionally , until soft.
Remove from the heat.
Add the stuffing mixtire , water , rosemary and nuts.
Season with salt and pepper.
Stir until well-combined.
Cut lengthways slits in the sausages , taking care not to cut the sausages all the way through.
Divide the stuffing mixture among the sausages.
Wrap each sausage in a slice of prosciutto.
Cook the sausages on a heated , oiled barbecue grill plate , turning occasionally , until browned all over and heated through.
Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.
Ingredients
beef sausages, prosciutto, oil, onion, leek, garlic cloves, seasoned stuffing mix, water, fresh rosemary, dried sage, pine nuts, sea salt, fresh ground pepper