Place the sausages into a saucepan, cover with
aintain gentle boil and place sausages on rack. Steam covered until
eanwhile, heat water for the sausages. Simmer for about 10 minutes
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
ay explode)over onions and sausages.
Put lid on jars
hold all the sausages.
Place the sausages on top and
ven to 425\u00b0F. Place sausages in a roasting pan. Bake
an over high heat. Cook sausages for 10-12 mins, turning
r dutch oven, brown the sausages in the butter.
Remove
nto the slits in the sausages.
When ready to cook
ill the glass. Garnish with pickled vegetables, at least three pieces
Place the sausages in a large saucepan; cover
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
For the pickled cucumber, using a sharp knife
Place onion, garlic, ginger, curry powder, chili powder, paprika and poppy seeds in a food processor, and process until smooth.
Heat 1 tbsp oil in a saucepan and cook sausages over a medium heat until browned.
Remove sausages and wipe out pan.
Leave sausages to cool for 15 minutes then slice into 2cm thick pieces.
Heat remaining oil in the pan.
Add spice paste and cook, stirring for 2 minutes.
Mix in tomato, mango chutney and coconut milk.
Add sausages and simmer covered for 20 minutes, stirring occasionally.
Parboil sausages in a large saucepan 10 minutes.
Drain sausages.
Combine first 8 ingredients in a saucepan and bring to the boil, simmer for 10 mins, if you require sauce a little thicker add some cornflour mixed with water at this stage.
To serve you can either simmer some sliced sausages in the sauce to coat or otherwise grill the sausages brushing with the sauce while cooking.
ased, ovenproof dish. Fry the sausages for 3-4 minutes, turning
hem from bursting. Place the sausages in a pot, cover with
Place sausages in glass dish, I use my pyrex roasting dish.
Combine ginger, honey, soy sauce, garlic, sherry and thyme in a jug; mix well.
Pour marinade over sausages.
Cover and refrigerate overnight.
Lightly grease a barbecue hotplate, cook sausages 5-6 minutes, away from the hottest part of the fire, brushing occasionally with marinade.
Turn sausages frequently to prevent the marinade from burning.
Cook for approximately another 10 minutes or until cooked through.
Prick the sausages. Fry or grill them until