Give barbecue snags a spicy tomato kick for a casual summer meal. Serve Barbecue Sausages with Moroccan Tomato Chutney and a fresh green salad. You can mix and match the sausages, try pork, lamb, beef or venison. Any leftover sausages can be jazzed up with a chickpea salad and served on a tortilla for a Mexican themed lunch.
Barbecue Sausages with Moroccan Tomato Chutney Recipe
Serves 4
Ingredients:
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)
Method:
Preheat a barbecue hot plate over medium heat.
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.
Add tomatoes, sultanas, dates, orange rind and juice. Stir until combined. Cook for 25 minutes or until sauce is thick.
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.
