Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em. The recent New Zealand sausage competition provided winners from all over the country, with a beef and blue cheese sausage from Allenton Meat Centre in Ashburton scooping top award. Sausages have come a long way from plain pork.
Check out the amazing new combinations at your local butchers and supermarkets.
Barbecued fennel sausages with Spanish mojo
I used gold medal winning sausages from Waikanae Butchery. Serve as tapas or as a main.
Spanish Mojo: 2 slices white bread, crusts removed
4-5 tbsp olive oil
4 cloves garlic, crushed
1 tsp chilli flakes
2 tsp each: cumin seeds, smoked paprika
2-4 tbsp sherry or balsamic vinegar
Sausages: 8 white wine and fennel sausages or another well-flavoured variety
*To make mojo (sauce), pan-fry bread on both sides in a little olive oil, until golden and crisp. Drain on paper towels. Chop into pieces.
*Place in a blender with garlic, chilli flakes, cumin seeds, smoked paprika and 2 tbsp of vinegar. Blend until smooth. Add extra olive oil and vinegar to taste.
*Prick sausages once with fork and place in frying pan. Cover with warm water. Slowly bring to a simmer. Poach sausages, turning occasionally, for 10 minutes. Cool, then remove skins. Cut each sausage into 4 or 5 pieces. Thread 3-5 pieces on to skewers.
*Brush with a little mojo. Barbecue on medium heat for about 5 minutes, turning often and brushing with a little more mojo. Serve when hot and sizzling. Extra mojo can be served on the side.
- Serves 4-6.
Eggplant-wrapped pork n' pesto
1 large eggplant
1 tsp fine salt
750g lean minced pork
1 each: egg, small onion, finely diced
Flaky salt and freshly ground black pepper to taste
1 cup fresh breadcrumbs
4-5 tbsp pesto
6-8 long stalks rosemary
Spray oil
*Cut 6-8 long, thin slices of eggplant, place on paper towels, sprinkle with salt and stand for 20 minutes to soften eggplant.
*Combine pork, lightly beaten egg, onion, salt, pepper and breadcrumbs. Mix and form into 6-8 patties. Dent centre of each patty and insert a teaspoon of pesto. Cover with meat.
*Pat eggplant dry. Wrap around each patty and secure with a stalk of rosemary or small skewer. Spray liberally with oil and barbecue on a rack or on hot plate for about 4 minutes each side or until cooked. Great served on grilled ciabatta and topped with chutney.
- Serves 6.
Moroccan chicken sausage croissant
These flavoursome chipolata-sized sausies are another award winner, this time from Peter Timbs Meat in Christchurch.
6 croissants
6 Moroccan chicken chipolatas or similar
Spray rice bran oil
1 small avocado
Squeeze lemon juice
2 cups baby salad leaves
6-8 tbsp good tomato chutney
*Preheat oven to 180C. Cook croissants until crisp - about 8 minutes.
*Spray sausages with oil. Barbecue on medium heat for about 8 minutes, turning often, until cooked.
*Meanwhile, halve, stone, peel and slice avocado. Drizzle with a little lemon juice.
*Split croissants in half. Fill with salad leaves and avocado. Top each with a sausage, and a little chutney.
- Serves 6
for a barbecue lunch.
Rosemary lamb with dukkah
750g boneless lamb leg steaks
Marinade: 3 tbsp each: lemon juice, olive oil
2 cloves garlic, crushed
2 tsp finely chopped rosemary leaves
Extras: 2 lemons, 3-4 tbsp dukkah, 1/2 cup white wine (optional)
*Trim any fat off lamb and cut each steak into three pieces. Place in plastic bag.
*Whisk marinade ingredients and pour over steaks. Marinate for at least 30 minutes in the refrigerator.
*Preheat a flat barbecue plate. Cook lamb for about 3 minutes on each side or to the desired degree of doneness.
*Halve lemons and brown on grill. Arrange lamb and lemons on a serving platter. Sprinkle with dukkah.
*Combine any remaining marinade with white wine and boil until syrupy, then serve with the lamb.
-Serves 4-6.
