Alfresco Menu
PORK SAUSAGE COIL
WITH NECTARINE
CHUTNEY
PREP + COOK TIME 1 HOUR (+ COOLING)
SERVES 6
900g lean thin pork sausages, linked
2 tablespoons olive oil
6 sprigs fresh thyme
50g baby spinach leaves
NECTARINE CHUTNEY
1kg ripe nectarines
1 medium brown onion (150g),
chopped finely
½ cup (125ml) white wine vinegar
1 cup (220g) firmly packed light
brown sugar
¼ cup (35g) dried cranberries
1 teaspoon ground ginger
2 tablespoons lemon juice
1 Make nectarine chutney.
2 Keeping sausages intact, unwind
the links and smooth out the sausage
mixture in the skin to even it out.
Coil sausage into a round. Insert two
long skewers through the sausage
in a cross, to keep the coil intact.
Brush all over with oil; season.
3 Cook sausage coil on a heated
oiled grill plate (or grill or barbecue)
over medium heat for 7 minutes each
side or until sausage is well browned
and cooked through.
4 Top sausage coil with thyme.
Serve with spinach leaves and
nectarine chutney.
NECTARINE CHUTNEY
Reserve 1 nectarine. Score a cross at
oneend of remaining nectarines; place
in a large heatproof bowl. Pour boiling
water over nectarines; stand for
1 minute, then drain. Refresh nectarines
in another bowl of iced water; drain.
Peel away skins. Halve nectarines,
remove stones; coarsely chop flesh.
Place chopped nectarines in a
medium saucepan with remaining
ingredients over medium heat;
cook, stirring, for 3 minutes or until
sugar dissolves. Bring to the boil.
Reduce heat; simmer, uncovered,
stirring occasionally, for 30 minutes
or until mixture is thick. Coarsely
grate reserved unpeeled nectarine;
stir into hot chutney. Pour the
chutney into a hot sterilised jar
(2−cup/500ml); seal while hot
(see tips, right). Cool.134
PORK SAUSAGE
COIL WITH
NECTARINE
CHUTNEY