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Nutrition Facts
Serving Size 1 (48g) Recipe makes 6 servings The following items or measurements are not included below: 8 beef sausages 8 slices prosciutto 1/4 cup seasoned stuffing mix
Calories 48
Calories from Fat 29		(61%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 68mg		1%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.7g	2%
	Sugars 1.4g
Protein 0.7g		1%
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Recipe #350542 | 50 min | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Jan 20, 2009

Adapted from an Australia Day BBQ recipe in the current issue of 'New Idea'. As I don't have a BBQ, when I make these I shall be panfrying them. Please feel free to vary the herbs so that you use your favourite herbs and to use the amount of garlic to meet your taste preferences. The discarded green end of the leek can be saved and used in my Vegetable Stock.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool.
2
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.
3
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.
4
Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through.
5
Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.
6
Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.

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Featured Reviews for This Recipe

From: ARathkamp

On May 16, 2009

What a wonderful twist on brats (we used Johnsonville). I used a food chopper to chop the stuffing mixture to a uniform texture (and made making the stuffing even easier!). My 9 year old ate half the stuffing before I could even get the brats stuffed... After they were boiled / stuffed / wrapped, we tossed them on the outdoor grill with the asparagus for a great summertime feeling meal. Thanks for sharing, we will be making these again!

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From: BarbryT

On Feb 20, 2009

Nice! I halved the recipe and then made two pork-apple sausages and two pork bangers. I agree that these are much easier than they sound. I recommend these! The stuffing is not obtrusive; it is very complementary to the taste of the sausages.

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From: Karen Elizabeth

On Jan 27, 2009

Very interesting and very different! I used pork sausages, and did indeed prepare them the day before, (at the weekend) making the stuffing, boiling the sausages and stuffing them, wrapping them in bacon (I haven't got prosciutto) and refrigerating. Its all much easier than it sounds, and to my great delight I actually found leeks so I could follow the recipe properly, I can't always get leeks here! The next evening I cooked them off when I came home from work, I cooked them on top of the stove which seemed to work well. I should add that in the photo, they are still cooking..... We really enjoyed this very different way of serving an old favourite! Thanks, bluemoon!

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