3 Reviews of Garlic and Rosemary Stuffed Sausages

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!

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.

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!