SIZ­ZLING SAUSAGE SANGAS

Pop a snag in a roll and add a world of tasty ex­tras. The kids will love them!

Homes+ (Australia) - - CONTENTS -

Who knew a snag in a roll could be so en­tic­ing? Lit­tle ex­tras add big flavour.

1 GER­MAN SUBS

Bake 6 white bake-at-home buf­fet rolls as packet di­rects. Cool. Split, with­out cut­ting all the way through. Open slightly. Cook and turn pork chipo­latas on a pre­heated bar­be­cue hot­plate for 5 min­utes or un­til cooked. Di­vide 3 tea­spoons mild Amer­i­can mus­tard and 6 ta­ble­spoons finely grated red cab­bage among rolls. Top with pork chipo­latas. Di­vide another 3 tea­spoons mild Amer­i­can mus­tard among rolls. Top with a mix­ture of 1/4 cup finely grated Em­men­tal cheese and 1 ta­ble­spoon chopped flat-leaf pars­ley. Makes 6.

2 MIDDLEEASTERN SUBS

Bake 6 white bake-at-home buf­fet rolls as packet di­rects. Cool. Split, with­out cut­ting all the way through. Open slightly. Cook and turn 3 lamb, mint and rose­mary sausages on a pre­heated bar­be­cue hot­plate for 5 min­utes or un­til cooked. Slice. Com­bine 1 small grated car­rot, 2 tea­spoons dried cran­ber­ries, 2 tea­spoons chopped pis­ta­chio nuts and 1 tea­spoon small mint leaves in a small bowl. Di­vide 12 tea­spoons bought hum­mus evenly among rolls. Top with sliced sausage and car­rot salad. Makes 6.

3 UK SUBS

Bake 6 white bake-at-home buf­fet rolls as packet di­rects. Cool. Split, with­out cut­ting all the way through. Open slightly. Cook and turn 6 beef chipo­latas on a pre­heated bar­be­cue hot­plate for 5 min­utes or un­til cooked. Cook 1 cup frozen peas in a small saucepan of boil­ing wa­ter for 2 min­utes or un­til ten­der. Drain. Mash 3/4 of the peas with a fork or potato masher. Com­bine 2 tea­spoons tra­di­tional gravy pow­der,

1/3 cup wa­ter and 2 tea­spoons chopped rose­mary in a small jug. Di­vide 6 tea­spoons horse­rad­ish cream among rolls. Top with beef chipo­latas, gravy, mashed peas and whole peas. Makes 6.

4 GREEK SUBS

Bake 6 white bake-at-home buf­fet rolls as packet di­rects. Cool. Split, with­out cut­ting all the way through. Open slightly. Cook and turn 3 lamb, mint and rose­mary sausages on a pre­heated bar­be­cue hot­plate for 5 min­utes or un­til cooked. Chop into 1cm pieces. Com­bine 1 small finely chopped seeded tomato, 1 ta­ble­spoon quar­tered pit­ted kala­mata olives, 50g diced fetta and 3 tea­spoons oregano leaves in a small bowl. Com­bine 2 ta­ble­spoons bought tzatziki and 1/2 tea­spoon white bal­samic in a small bowl. Di­vide tzatziki mix­ture among rolls. Top with sausages and tomato salad. Makes 6.

5 CAE­SAR SUBS

Bake 6 white bake-at-home buf­fet rolls as packet di­rects. Cool. Split, with­out cut­ting all the way through. Open slightly. Heat 1 tea­spoon oil on a pre­heated bar­be­cue hot­plate. Cook 2 very thinly sliced short-cut ba­con rash­ers for 2 min­utes or un­til browned and crisp. Drain on pa­per tow­els. Cook and turn 3 thin chicken sausages in same pan over mod­er­ate heat for 5 min­utes or un­til cooked. Halve. Di­vide 6 tea­spoons Cae­sar dressing and 6 ta­ble­spoons shred­ded cos let­tuce among rolls. Top with chicken sausage. Di­vide another 6 tea­spoons of Cae­sar dressing, ba­con and 6 tea­spoons very finely shaved parme­san among rolls. Makes 6.

4 5

1 2 3

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.