2020-03-01 The Australian Womens Weekly Food

Humblesausagesbecome theheroof thedining table.

With these four scrumptious recipes, they are set to sizzle!

PHOTOGRAPHER

WILLIAM MEPPEM

STYLIST

VIVIEN WALSH

FOOD PREPARATION

ADAM CREMONA

SAUSAGE& SLAWBURGERS

PREP+ COOKTIME 20 MINUTESMAKES 8

Split8 thickbeefsausages(1.2kg)lengthwayswithoutcutting

allthewaythrough;openoutandplace,cut-sidedown,on

grilltrayorwirerackoveranoventray.Preheatgrill.Combine

¼cupeach(70g)tomatosauceandbarbecuesaucewith

2 tablespoonssweetchillisauceina smallbowl;brushhalfthe

saucemixtureoversausages.Cooksausagesundergrilluntilwell

browned.Turn,brushwithremainingsaucemixture;grilluntil

cookedthrough.Transfertoa plate;covertokeepwarm.Combine

¾cup(225g)mayonnaise,2 tablespoonswholegrainmustard

and1 tablespoonlemonjuice.Splitandtoast8 crustybreadrolls

(400g).Dividesausages,mayonnaisemixtureand300gpackaged

dry coleslaw mix between rolls. Sprinkle with flat-leaf parsley.

TOADINTHEHOLE

PREP+ COOKTIME 35 MINUTESSERVES 4

Greasea 1.5-litre(6-cup)shallowovenproofdish.Placedish

intheoven.Preheatovento220°C/200°Cfan.Cook8 beef

chipolatasausages(240g)ina heatedoiledlargefryingpan

overmediumheatuntilbrownedallover.Meanwhile,whisk

¾cup(110g)plainflour,3 eggsand1 cup(250ml)milkin

largejuguntilsmooth;season.Strainbatterintopreheated

dish.Cut1 largeredonionintothinwedges.Placesausages

andonioninbatter;bakeforabout 20 minutesuntilthe

topturnsgolden.Sprinklewiththymeorrosemaryleaves,

if youlike.Servewithgravyanda leafygreensalad.

Tip:Preheattheovenproofdish,sothebatterwill start

cooking the minute you place it in the oven.

Sausages

AWW FOOD•ISSUE FIFTY EIGHT 51