Ingredients

• 8 thick beef sausages or 8 thick pork sausages
• 8 slices prosciutto
• 1 tablespoon oil
• 1 onion, finely chopped
• 1 leek, washed carefully and finely chopped, discarding the coarser green ends
• 2 -4 garlic cloves
• 1/4 cup seasoned stuffing mix, mixture
• 1/4 cup water
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 tablespoon pine nuts, chopped
• sea salt, to taste
• fresh ground pepper, to taste

Instructions

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.