SAUSAGE DOGS WITH CHILLI MANGO RELISH

MAKES 6

PREP AND COOK: 20 MINS

6 thick pork sausages

(500g)

6 long white bread rolls, warmed

100g baby rocket leaves 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally 200g shaved Jarlsberg cheese

CHILLI MANGO RELISH

2 tblsps olive oil

3 red onions, thinly

sliced

⅓ cup mango chutney 1 tsp dried chilli flakes

1 To make relish, heat oil in a large saucepan over a medium heat. Add onions. Cook, stirring occasionally, for 8 to 10 minutes, or until tender. Stir in chutney and chilli. Simmer for about 2 minutes, or until thick and syrupy. 2 Meanwhile, heat a lightly oiled, large non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally for 8 to 10 minutes, or until browned all over and cooked. Remove and cut in half lengthways, on the diagonal.

3 To serve, cut rolls lengthways, down the centre, without cutting all the way through.

4 Spoon half the relish evenly into rolls. Top with the rocket, cucumber, cheese, sausages and the remaining relish. Serve.