ROASTED STUFFED SAUSAGES

 

Makes 12

 

Ingredients

• 12 large thick breakfast or English pork sausages 
• 9 tablespoons Dijon mustard
• 1 jar Roasted Tomato Chutney (see recipe on this website) or tomato relish
• 100 g parmesan, finely grated.

 

 

 

 

 

 

Method

Bring sausages slowly to the boil in cold lightly salted water. Simmer for 10 minutes, drain and cool. 

Cut into single sausages. Cut a slit down the top of each about 2 cm deep, to make a pocket, without cutting through to the bottom.

Spoon mustard then the chutney into sausages. Stand sausages upright on a foil lined oven tray.  Scatter with cheese. Bake in a 220° C oven for approximately 10 minutes or until smelling and looking cooked. Finish by sliding under a hot grill. Serve hot or cold. These are ideal for picnics.  

 

 

  TOMATO CHUTNEY

 

Makes 8 x 250ml Jars

 

• kg Roman tomatoes, blanched, skinned and halved lengthwise
• 4 tablespoons mustard seeds soaked overnight in water
• 175 ml balsamic vinegar
• 175 ml red wine vinegar
• 200 ml olive oil
• 1 tablespoon roasted and ground cumin seeds
• 300 g soft brown sugar
• 2 teaspoons salt
• 5 cloves chopped garlic
• 200 g currants
• 4 sprigs thyme
• 4 red capsicums, seeded and finely diced

 

 

Method

Cut crosses into the bases of the tomatoes. Blanch tomatoes in boiling water for 2 – 3 minutes then skin. Halve tomatoes lengthwise.  

 

Slow oven-roast tomatoes at 130° C for 2 hours. Cook mustard seeds and vinegar in olive oil. When soft, add the tomatoes and all the remaining ingredients and cook until juices evaporate and the mixture is a chutney consistency, 2 – 3 hours on very slow. 

 

Bottle and seal, while hot , into hot sterile jars.   

 

© Copyright Elise Pascoe 2008