Ingredients
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8 thick beef sausages or 8 thick pork sausages
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8 slices prosciutto
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1 tablespoon oil
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1 onion, finely chopped
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2 -4 garlic cloves
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1/4 cup seasoned stuffing mix, mixture
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1/4 cup water
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1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
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1 teaspoon dried sage
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1 tablespoon pine nuts, chopped
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sea salt, to taste
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fresh ground pepper, to taste
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1 leek, washed carefully and finely chopped, discarding the coarser green ends
Instructions
- 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.