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.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
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.
- Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.
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Dm Monir
[email protected]These sausages were delicious! I will definitely be making them again.
Sameh Alsaid
[email protected]I'm not sure what I did wrong, but my sausages didn't turn out as good as I hoped. They were a bit tough and the stuffing was bland.
moin haq badshah
[email protected]I would recommend this recipe to anyone who loves garlic and rosemary.
Saima Shakil
[email protected]Overall, I thought this was a good recipe. The sausages were flavorful and the stuffing was moist. I would definitely make it again.
Riad mamun
[email protected]I wasn't a fan of the rosemary in this recipe. I think it overpowered the other flavors.
M Manik
[email protected]These sausages were a bit dry for my taste, but the flavor was still good.
Nuur Csabdirisaq
[email protected]I love the combination of garlic and rosemary in these sausages. They're perfect for grilling or roasting.
Vanessa Joseph
[email protected]This was my first time making stuffed sausages, and they turned out amazing! The instructions were easy to follow and the end result was delicious.
tina turner
[email protected]I've made this recipe several times and it always turns out great. The sausages are juicy and flavorful, and the stuffing is perfectly seasoned.
shanza tanveer
[email protected]These garlic and rosemary stuffed sausages were a hit at my last dinner party! Everyone loved the flavorful filling and the crispy outer casing.