Barbecue Sausages with Moroccan Tomato Chutney

By Dixie Elliott

Barbecue Sausages with Moroccan Tomato Chutney

Give barbecue snags a spicy tomato kick for a casual summer weekend meal. Serve with a fresh green salad and nice cold beer for the adults.

Serves 4

1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

3 tsp ground cumin

2 tsp ground coriander

1 tsp sea salt flakes

½ tsp paprika

¼ tsp ground cinnamon

¼ tsp white pepper

2 x 400g cans chopped tomatoes

½ cup golden sultanas

8 fresh dates, seeds removed, chopped

1 orange, finely grated rind and ⅓ cup juice

24 sausages (mixed flavours)


1 Preheat a barbecue hot plate over medium heat.

2 Heat 1 tbsp oil in a saucepan over barbecue hotplate. Add onion and cook for 3 minutes or until soft. Add garlic, cumin, coriander, salt, paprika, cinnamon and pepper. Cook for 2 minutes or until aromatic.

3 Add tomatoes, sultanas, dates, orange rind and juice. Stir until combined. Cook for 25 minutes or until sauce is thick.

4 Heat barbecue grill on medium heat. When hot add sausages and cook for 8 minutes or until cooked through. Serve sausages with tomato chutney and a green salad.

Use leftovers to make Sausage and Chickpea Salad on tortillas for an easy Mexican lunch the next day.


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