Garlic and Rosemary Stuffed Sausages

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.
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