The original point of messing around with sausages was to try out a gluten free sausage I’d not had before, and to come up with some ideas for Mum’s birthday BBQ/hog roast menu.
I can’t say for certain whether it was the brand or the cooking method, but the mouth-feel of these sausages was much better than the coarsely ground meat texture I’ve come to associate with g/f sausages; I’d need to try them simply grilled to make a fairer comparison with others I’ve sampled.
Regardless, they were perfect for this dish.
The glaze, made of cider, mustard and honey, couldn’t really fail to be amazing…let’s face it, that’s some kind of holy trinity of flavours there, isn’t it?! The sticky goodness was the perfect foil for the pork sausage – truly delicious.
However, in terms of whether it’s suitable for Mum’s BBQ, I’m not sure. Without doubt, she and her guests would love these sausages, but I’m not sure how to pull it together without a frying pan and stove. Any suggestions or guidance would be welcomed and gratefully received 🙂
Assuming you’re going to cook these using indoor facilities, I can confidently show you how:
To serve two
10-12 linked gluten free chipolata sausages, divided into 2 ‘chains’ (or gluten containing ones, as suits you)
A little olive oil
Approx. 250ml dry cider
3-4 teaspoons wholegrain mustard
4-5 dessert spoons runny honey
Sea salt and freshly ground black pepper
Humming happily? Hands clean? Excellent!
First, gently untwist the sausage casing all along each link.
Now you need to seal up the cut ends of the sausage links, otherwise you’ll be losing your filling at the next step. Simply pinch about 2cm of sausage meat out of the ends of each link and twist the casing tightly.
Ignore the fact that when laid out like this it looks like someone’s innards. I said ignore that!
TIP: make sure your pinwheels are flat before skewering them, otherwise it’s really hard to get them evenly coloured. 😉
Shown here served with triple baked potatoes, green salad and grilled cherry tomatoes. It would be equally good with a zingy, yoghurt dressed, crunchy coleslaw and potato wedges.
Do you fancy a BBQ now? 😉