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Recipe for Sausages
Devilled Sausages
Feeds: 3 - 4
Time to cook: 20 mins
Suitable Cuts: Sausages
Temperature: Gas Mark 4-5, 180°C, 350°F
Take:
Lean pork sausages
Streaky bacon
English mustard
Tomato ketchup
Worcestershire sauce
Make:
Spread 5ml (1tsp) English mustard over 8 rashers streaky bacon. Wrap the bacon around 8 lean pork sausages, place on a baking tray and cook in a preheated oven for 15-20 minutes until cooked through.
Meanwhile mix 60ml (4tbsp) tomato ketchup with 5ml (1tsp) English mustard and 5ml (1tsp) Worcestershire sauce to make a devilled dip.
Eat:
Serve the devilled sausages with the dip, potato wedges and corn cob.
| This recipe is for Spiced pork fillet kebabs with summerfruit salsa. |
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Recipe Information
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You will need 450g (1lb) lean pork fillet cut into cubes. 5ml (1tsp) cumin seeds. 2.5ml (˝tsp) all spice. 2.5ml (˝tsp) cinnamon. 15ml (1tbsp) fresh mint. 15ml (1tbsp) oil. |
Summerfruit Salsa
1 mango, peeled and chopped.
1 peach, peeled and chopped.
4 strawberries, sliced.˝ lime, juice and rind.
30ml (2tbsp) blueberries.
5ml (1tsp) balsamic vinegar.
30ml (2tbsp) coriander, chopped.
Black pepper.
Method
Mix together cumin seeds, all spice, cinnamon, mint and oil. Smear over pork cubes until evenly coated. Thread cubes on to skewers (pre-soak to avoid burning if using bamboo skewers). Cook kebabs on a preheated barbecue or grill for approximately 8-10 minutes. Mix together mango, peach, strawberries, lime juice and rind, blueberries, balsamic vinegar, coriander and season with black pepper.
Time to cook
30 minutes
To serve
Serve kebabs on a bed of cous cous or rice, green salad and Summerfruit Salsa.
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