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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%
Vitamin A 263mcg		5%
Vitamin B6 0.1mg		4%
Vitamin B12 0.0mcg		0%
Vitamin C 3mg		5%
Vitamin E 0mcg		2%
Calcium 17mg		1%
Iron 0mg		2%
detailed view... how is this calculated?

Garlic and Rosemary Stuffed Sausages Recipe #350542

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 Recipe #135453.

by bluemoon downunder

50 min | 30 min prep

SERVES 6

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

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.

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Garlic and Rosemary Stuffed Sausages Recipe #350542

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