Garlic and Rosemary Stuffed Sausages

READY IN: 50mins
Recipe by bluemoon downunder

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 Vegetable Stock.

Top Review by ARathkamp

What a wonderful twist on brats (we used Johnsonville). I used a food chopper to chop the stuffing mixture to a uniform texture (and made making the stuffing even easier!). My 9 year old ate half the stuffing before I could even get the brats stuffed... After they were boiled / stuffed / wrapped, we tossed them on the outdoor grill with the asparagus for a great summertime feeling meal. Thanks for sharing, we will be making these again!

Ingredients Nutrition

Directions

  1. Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool.
  2. 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.
  3. 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.
  4. Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through.
  5. Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.
  6. Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.

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