An Aussie barbecue isn't complete without "snags." Whether you're after a simple lamb sausage or something more exotic, the range of sausages available these days is endless.
I used lamb and date sausages for this recipe but any kind will do.
Jazz up the sausages with a sweet and spicy mango chutney. The condiment goes particularly well with lamb as it complements the sweetness of the meat.
This dish is perfect for summer picnics, barbecues or any casual meal.
- 4 lamb sausages
- 1 large French breadstick
- 3 large, ripe mangoes
- 1/2 cup of castor sugar
- 1/2 cup of white vinegar
- 1 Tbsp of fresh ginger, slivered
- 1 large red chili, sliced
- 1/4 cup of raisins
- 1 Tbsp of mustard seeds
- 1/4 tsp of sea salt
- Mixed lettuce greens
- The first step is to make the chutney. Slice the mango. Go one step further than is shown in the step-by-step instructions and actually slice off the mango squares.
- Heat a small saucepan over medium heat and add the mango, sugar, vinegar, ginger, chili, raisins, mustard seeds and salt. Stir well to disolve the sugar. Once the mixture starts to bubble, turn the heat down to a low and simmer for 1 hour.
- Once the chutney is ready, it can be stored in an clean and airtight jar for up to a month.
- Now for the sausages. Gently poke a few small holes in the sausages with a sharp knife. This will help with the release of fat and juices when cooking.
- Heat the barbecue or fry pan to a medium heat and cook the sausages until done.
- Cut the breadstick into manageable sections, fill with butter or mayonnaise, a handful of greens, a sausage and top with mango chutney.