Ingredients
1 red onion
sliced
3 tomatoes
roughly chopped
¼ cup white wine vinegar
(60ml)
½ cup brown sugar
(80g)
8 thin sausages
1 clove garlic
finely sliced
3 bay leaves
Allergy Advice
Contains Gluten
Equipment
- 1 heavy-based saucepan
- 1 bamboo skewers
- 1 non-stick baking tray
- 1 oven
Instructions
- Preheat oven to 220°C (200°C fan-forced).
- Place onion, tomatoes, vinegar and sugar in a heavy-based saucepan. Bring to the boil, then reduce heat and simmer for 40 minutes or until sticky and jammy.
- Meanwhile, untwist joins between sausages and gently push fillings together to form one long sausage. Beginning at one end, manoeuvre sausage into a spiral shape. Push a couple of bamboo skewers through to keep it all in place. Place spiral onto a non-stick baking tray. Push garlic slices and bay leaves in between the gaps of the coil.
- Bake for 25 minutes or until cooked through.
- Serve in the centre of the table on a large platter or board with chutney, fresh bread and a salad.
Notes
Tip
Make sure the sausages haven't been cut or separated when you buy them. Better still, ask your butcher to create an extra long sausage without tying off the links.
Variation
You could use tinned tomatoes to make the chutney in the cooler months.
