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 Vegetable Stock.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 8  thick  beef sausages or 8  thick pork sausages
• 8  slices prosciutto
• 1  tablespoon  oil
• 1  onion, finely chopped
• 1  leek, washed carefully and finely chopped, discarding the coarser green ends
• 2 -4  garlic cloves
• 1⁄4 cup  seasoned stuffing mix, mixture
• 1⁄4 cup water
• 1  tablespoon fresh rosemary, chopped or 1  teaspoon dried rosemary
• 1  teaspoon dried sage
• 1  tablespoon pine nuts, chopped
•  sea salt, to taste
•  fresh ground pepper, to taste

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.