Moroccan chicken sausage croissant

Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em.

These flavoursome chipolata-sized sausies are another award winner, this time from Peter Timbs Meat in Christchurch.

Ingredients

6	Croissants (Main)
6	Chipolata sausages, Moroccan, or similar (Main)
1 serving	Rice bran oil, spray
1 small	Avocado
1 squeeze	Lemon juice
2 cups	Small salad leaves
6 Tbsp	Tomato chutney, good quailty

Directions

1. Preheat oven to 180C. Cook croissants until crisp - about 8 minutes.
2. Spray sausages with oil. Barbecue on medium heat for about 8 minutes, turning often, until cooked.
3. Meanwhile, halve, stone, peel and slice avocado. Drizzle with a little lemon juice.
4. Split croissants in half. Fill with salad leaves and avocado. Top each with a sausage, and a little chutney.