Sausage wheel with easy chutney
Sausage wheel with easy chutney
Jazz up your everyday sausages with this impressive rustic dish. Create a big wheel that you can place in the centre of the table with some homemade chutney on the side so that everyone can help themselves.
prep: 0:15
|
cook 0:40
ingredients
- 1 medium red onion, sliced
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3 medium tomatoes, roughly chopped
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1/4 cup (60ml) white wine vinegar
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1/2 cup (80g) brown sugar
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8 thin sausages
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1 clove garlic, finely sliced
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3 bay leaves
method
- Preheat oven to 220°C (200°C fan-forced).
- Place onion, tomatoes, vinegar and sugar in a heavy-based saucepan. Bring to the boil, then reduce heat and simmer for 40 minutes or until sticky and jammy.
- Meanwhile, untwist joins between sausages and gently push fillings together to form one long sausage. Beginning at one end, manoeuvre sausage into a spiral shape. Push a couple of bamboo skewers through to keep it all in place. Place spiral onto a non-stick baking tray. Push garlic slices and bay leaves in between the gaps of the coil.
- Bake for 25 minutes or until cooked through. Serve in the centre of the table on a large platter or board with chutney, fresh bread and a salad.
notes
- Make sure the sausages haven’t been cut or separated when you buy them. Better still, ask your butcher to create an extra long sausage without tying off the links.
- You could use tinned tomatoes to make the chutney in the cooler months.
- This recipe was created for Kidspot, Australia’s best recipe finder, by Greer Worsley, who blogs at Typically Red.