Garlic and Rosemary Stuffed Sausages

• thick beef sausages or 8 thick pork sausages↗8
• prosciutto↗8
• oil1 tablespoon
• onion↗1

  finely chopped

• leek↗1

  washed carefully and finely chopped, discarding the coarser green ends

• garlic cloves↗2 -4
• seasoned stuffing mix1⁄4 cup

  mixture

• water↗1⁄4 cup
• fresh rosemary, chopped or dried rosemary↗1 tablespoon
• dried sage↗1 teaspoon
• pine nuts↗1 tablespoon

  chopped

• sea salt↗

  to taste

• fresh ground pepper↗

  to taste

Step-by-step instructions

1. 1

   Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool.

2. 2

   To make the stuffing, heat the oil in a large, preferably non-stick, pan; add the onion, leek and garlic cook, stirring occasionally, until soft; remove from the heat; add the stuffing mixtire, water, rosemary and nuts; season with salt and pepper; stir until well-combined.

3. 3

   Cut lengthways slits in the sausages, taking care not to cut the sausages all the way through; divide the stuffing mixture among the sausages; wrap each sausage in a slice of prosciutto.

4. 4

   Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through.

5. 5

   Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.

6. 6

   Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.