Lamb Sausage Baguettes

Featured by Xabregas Winery in the International Wine Club.


An Aussi barbecue isn't complete without "snags" (sausages)! This is a quick and easy way to spice up a traditional sausage recipe.

Yield: 4
Prep Time: 15 Minutes
Cook Time: 90 Minutes


• 4 lamb sausages
• 1 large French baguette
• 3 large, ripe mangoes
• 1/2 cup castor sugar
• 1/2 cup white vinegar
• 1 Tbs. fresh ginger, slivered
• 1 large red chili, sliced
• 1/4 cup raisins
• 1 Tbs. mustard seeds
• 1/4 tsp. sea salt
• Mixed lettuce greens


For the Chutney:
Slice the mango into squares. Heat a small saucepan over medium heat and add the sliced mango, sugar, vinegar, ginger, chili, raisins, mustard seeds and salt. Stir well to dissolve the sugar. Once the mixture starts to bubble, turn the heat down to a low and simmer for 1 hour. Once the chutney is ready, it can be stored in a clean, airtight jar for up to a month.

For the Sausages:
Gently poke a few small holes in the sausages with a sharp knife. This will help with the release of fat and juices when cooking. Heat the barbeque or frying pan to a medium heat and cook the sausages until done. Cut the baguette into manageable sections, fill with butter or mayonnaise, a handful of greens, a sausage, and top with mango chutney.

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