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.
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.