Sherwood Sizzling Sausages

[Lucky_Phill]

Sherwood Sizzling Sausages

For those the like to experiment and try something a little different and easy.

Ingredients:-

2 Lamb & Rosemary Snags per person
1 tea spoon green curry paste
10 cherry tomatoes
Enough tasty cheese sliced to make topping
Sprinkle of Parmesan Cheese
Bunch of Silverbeet Leaves
3 table spoons Butter and splash oil

Splash a little olive oil and curry paste in a fry pan and cook sausages. While they are cooking, slice cherry tomatoes into slices about 5 mm thick and then in half. Use about 3 leaves of silverbeet per person and cut stems out.

When snags are ¾ cooked place tomatoes beside them in the pan. Place butter in medium saucepan. When snags are cooked, remove from pan and place on serving plate, cover with cheese slices and parmesan and then under the grill.

While this is grilling, place saucepan on hot element, once butter is melted, add silverbeet and stir / turn every 10 – 15 seconds. When cheese has melted and parmesan turns slightly brown, remove from grill, place tomatoes on top and then place cooked ( reduced ) silverbeet around edges. Enjoy. Add seasoning to taste….

again, made this up as I went along.... turned out great, but maybe a winter meal ??

Phill

Ready straight after cooking:-



On the table ready to eat with a refreshing drinkie:-



The end result...................




Phill
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[lippa]

i would have thought a dry red, or even a chardy, or hevan forbid, a BEER would have went well with that meal................................
we call 'em poof drinks, but they are ok.... for some!!!!!!!!!!!!!!!
lol

cheers
lippa

[Lucky_Phill]

Thanks for that lippa

Just had too much beer lately and it all started to taste the same.

I'll have to blame ' thedeckies ' wife for the Lollie Water addiction. Tried one a while ago and now they seem to creep into my fridge with monotonous regularity

Phill
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[finga]

That red thing looks like our bath mat....

Anyways it looks like your going to have to change the name to "Springwood Surprise" soon.

[Lucky_Phill]

Yes, Scott, true.

I'll be just up the road from you again , so better keep a stock of Lollie Water in your fridge. OR the Biscuit barrel full

If it's your bath mat, then you have small feet

How's that thing on ya foot going ?????


phill
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[Tangles]

why cut the stems out of the spinach? best part of it i reckon, looks good though

mike

[BrewGuru]

Tough snags if you have to use a steak knife!

[finga]

Tough snags if you have to use a steak knife!

We like to call sausages...lips and @rseholes cause that's what's in them.
Phil's might have a few roo tails in as well.

[Lucky_Phill]

The steak knife was for effect

No matter what they were made of, they tasted yummy
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[sleepygreg]

If it tastes good.......dont even ask whats in it.

It does look mighty tempting though Phil.

Greg

[Lucky_Phill]

Thanks Greg, I'll give them another run next month.

Might try a different variety of snag. Maybe a Beef and Burgundy ??


Phill
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[Tailortaker]

We like to call sausages...lips and @rseholes cause that's what's in them.
Phil's might have a few roo tails in as well.

Trust me, snags today are made with good trimmings and NOT lips and A Holes (in decent butchers shops) We are'nt as dodgy as some butchers were years ago. There are to many regulations and random testing these days so be assured that when you buy a snag from a good butcher you are getting a decent product and not a suprise bag.
Cheers TT

[sleepygreg]

Its a bit of a bugger since they introduced regs limiting the fat content of snags. IMHO they dont taste as good as when they had a higher fat content (most of the fat came out it the cooking process anyway).

Try chilli,cheese and beef snags Phil. And maybe do an English Spinach rather than silver beet, then shave some Parmegiana over it.

Greg

PS Phil....what suburb are you in?

[Lucky_Phill]

I was in Sherwood when I conjured up the recipe, but have now moved to Rochedale.

Various reasons for the move , but would rather be in Sherwood.


The English spinach ? where would I gather that from ?

Yes Greg, the fat always " oozed " out of a snag when cooking.


Phill

[sleepygreg]

Geez Phil...easy to see you dont do the grocery shopping......Woollies or coles usually have English spinach leaves .....failing that in your area...try a decent Fresh Green Grocer.....plenty of variety there.....you could also try Rocket Leaves....though you would need to shred some parmegiana over them to balance the peppery flavour...then splash with some extra virgin olive oil.

Greg