SERVES
3
Balsamic Sticky Sausages with Aubergine Salsa
INGREDIENTS
1 packet of Mallon’s Low Fat Turkey Sausages
2 tablespoon of Balsamic vinegar
1 teaspoon stevia (natural sweetener)
1 garlic clove, crushed
A small handful of fresh thyme, picked and chopped
For the Aubergine Salsa:
Low cal olive oil spray
1 red onion,chopped
1 aubergine, cut into small cubes
250g mushrooms, cut in half
1 garlic clove, crushed
200g cherry tomatoes, cut in half
Salt and pepper
1 small handful of chopped basil leaves
Rocket leaves
METHOD
Pre heat oven to 180oC/ Gas mark 4.
Place the turkey sausages in a bowl with the balsamic vinegar, garlic and thyme, mix well and transfer to an earthenware dish. Set into a hot oven for 15 minutes until sticky and thoroughly cooked.
Method for the Aubergine Salsa
Heat a large non stick frying pan and spray with oil, gently fry the onion until soft and then add the aubergine cubes (you may need to spray the pan again) and cook until golden. Stir in the mushrooms and cook for a few minutes before adding the garlic, tomatoes, a little salt, pepper and basil. Keep stirring as you cook for a further 3 – 4 minutes.
Arrange the salsa onto warm plates and scatter with rocket leaves before arranging the sticky balsamic sausages on top.
