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Recipes from Chef Steve

GRILLED SAUSAGE
APPLE CHUTNEY FROM CHEF STEVE

INGREDIENTS (serves four to six)
12 medium sweet and/or spicy Italian sausages

CHUTNEY
1 1/2 cups finely chopped onions
2 garlic cloves, finely chopped
1 fresh red chili, seeded and finely chopped
6 large sweet apples, seeded and chopped
2 teaspoons pickling spice*
1 1/4 cups white wine vinegar
Finely grated peel and juice of 1 small orange
1 3/4 cups plus 2 2 tablespoons sugar
Salt & Pepper (optional)


APPLE CHUTNEY DIP (MAKE IN ADVANCE)
Put the onions, garlic and chili into a very large sauce an. Add half the apple and stir. Tie the pickling spice in
a small cheesecloth bag ad and add to the saucepan with he vinegar. Bring to boil and leave to simmer gently
for 20 minutes. Stir in the orange peel and juice and the remaining apple. Cook 5 minutes longer. Stir in the
sugar and continue stirring over low heat until dissolved. Bring to a boil and boil steadily for 15 minutes until
the consistency is like jam. The last addition of apples should hold their shape. Season to taste.


GRILLING SAUSAGES
Sausages are a great weekday BBQ meal too, as they require so little preparation and a flavorful dinner can
be on the table in literally minutes. Because a sausage is a ground meat product, it does need to be cooked
thoroughly to an interior temperature of 160 degrees. If you cook a sausage over direct heat, the heat of the
flames will quickly bring the juices of the interior of the sausage past the boiling point, and this will cause the
sausage to split, and all of those flavorful juices to run out of sausage, and onto the flames, creating troublesome
flare ups. A much better way to BBQ a sausage is through indirect heat.

Give the sausages a minute or two over high heat, with the heat cranked up, to color and start to brown the
meat. After a minute or so on both sides, turn the heat down to medium on one side, and off on the other
side. Arrange your sausages on the grill, as far from the heat source as possible, and close the lid, and allow to
BBQ roast. The sausages will cook in 10 to 15 minutes, depending on their thickness. It's very handy to have
an instant read thermometer here, so you can get these off the grill once an interior temperature of 160
degrees is reached.

PICKLING SPICE
A spice blend used in mixtures to pickle various foods, as well as to season certain dishes, the blend used can differ greatly according to the manufacturer. Pickling spice ingredients (usually whole or in coarse pieces) can include allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds and peppercorns. Pre-packaged pickling spice mixes are sold in most supermarkets.

MAKING YOUR OWN PICKLING SPICE
INGREDIENTS
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
2 tablespoons black peppercorns
2 teaspoons celery seeds
8 crushed bay leaves
1 (1-inch) section dried ginger
1 small dried hot red pepper
Combine all ingredients

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