1. Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool. 2. To make the stuffing, heat the oil in a large, preferably non-stick, pan; add the onion, leek and garlic cook, stirring occasionally, until soft; remove from the heat; add the stuffing mixtire, water, rosemary and nuts; season with salt and pepper; stir until well-combined. 3. Cut lengthways slits in the sausages, taking care not to cut the sausages all the way through; divide the stuffing mixture among the sausages; wrap each sausage in a slice of prosciutto. 4. Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through. 5. Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads. 6. Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them. ---------------------------------------------------------------------------
Nutrition
Ingredients
