Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut

Ingredients:

1 teaspoon caraway seeds

1 pound sack sauerkraut, drained

1 cup beer or apple cider

1/4 cup spicy brown grainy mustard

2 sticks or 1 long folded link kielbasa or turkey kielbasa,

1 1/4 pounds

1/4 stick butter, softened

8 slices marble rye bread

8 slices Emmentaler or other Swiss cheese, deli sliced

1/2 cup sweet red pepper relish

Directions:
Preheat a griddle pan to medium-high.heat.
Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.
Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
Grill the sandwiches on the griddle until crispy. Cut and serve.

Hotdog, Sage and Chestnut Dressing

Ingredients:
8 tablespoons unsalted butter
4 stalks celery, small dice
2 medium yellow onions, small dice
1 1/2 pounds hot dogs
3 tablespoons chiffonade fresh sage leaves
1 tablespoon chopped fresh thyme leaves
3/4 to 1 pound roasted chestnuts, peeled and roughly chopped
6 cups bread cubes, lightly toasted (Tuscan bread with the crust removed)
1 1/2 cups turkey stock or chicken stock, or as needed to soften the bread
1/4 cup heavy cream Salt and freshly ground black pepper

Directions:
Preheat the oven to 375 degrees F. Butter a 9 by 11-inch baking dish; set aside.
In a large skillet, melt 6 tablespoons butter over medium heat. Add the celery and onions, cook until almost translucent. Season with a pinch of salt and pepper. Add the hot dogs, stirring frequently and browning on all sides about 6 minutes. Stir in the sage, thyme, chestnuts and cubed bread. Combine the stock and the heavy cream and season lightly with the salt and pepper. Add the liquid, 1/2 cup at a time, stirring gently to combine. You may need to add a bit more stock, depending on the bread that you use, to achieve the desired consistency. Arrange the stuffing in the baking dish, cut the remaining butter into small pieces, put on top of the dressing. Bake for 30 to 45 minutes. If the top gets too brown, cover with aluminum foil.

Grilled Poached Hotdogs with Roasted Peppers and Onions

Ingredients:

8 Hot Dogs
2 pints cherry tomatoes

6 yellow peppers

6 yellow onions

4 serrano chile peppers or jalepeno peppers

10 garlic cloves

1/4 cup balsamic vinegar

1 cup extra-virgin olive oil Gray salt and freshly ground black pepper

1/2 cup freshly chopped basil leaves

Directions:
Preheat oven to 325 degrees F.
Fill a medium pot halfway with cold water and add hot dogs. Bring to a boil and shut off the flame. Let hot dogs sit in water until water has cooled to room temperature. Remove hot dogs from water and reserve until ready to grill.
For the peppers and onions: Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper. Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly. Remove from oven when vegetables are fully cooked and lightly browned. Let cool slightly and stir in chopped basil.
Grill the poached hot dogs over a medium-high heat until nicely caramelized.

Hotdog Hotpot

Ingredients: (serves 4)
1 tablespoon olive oil
8 thick beef or pork hot dogs
1 small red onion, cut into thin wedges
2 teaspoons ground cumin
1 teaspoon ground paprika
pinch of chilli powder (optional)
1 carrot, peeled, diced
2 celery sticks, diced
13 oz jar medium tomato salsa
1 1/2 cups chicken stock
sour cream and warm tortillas, to serve

Directions:
Heat oil in a saucepan over medium-high heat. Add hot dogs. Cook, turning, for 4 minutes until browned. Remove to a plate.
Reduce heat to medium. Add onion to saucepan. Cook for 3 minutes or until soft. Add cumin, paprika and chilli. Cook for 1 minute. Add carrot and celery. Cook for 2 minutes, stirring to coat in spices.
Add salsa and stock. Bring to the boil. Reduce heat to medium-low. Cut hot dogs into thick rounds. Add to saucepan. Cook, uncovered, for 10 minutes or until hot dogs are cooked through and sauce thickened.
Serve with sour cream and tortillas.

Pork and Apple Sausage Rolls

Ingredients:
2 teaspoons olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
10.5 oz Italian pork sausages
7 oz pork mince
1 teaspoon caraway seeds
2 granny smith apples, grated
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
tomato sauce, to serve

Directions:
Preheat oven to 400 F. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Set aside to cool.
Cut 1 end from sausage casings. Squeeze meat into a bowl (discard casing). Add mince, caraway seeds and onion mixture. Using hands, squeeze excess moisture from apple. Add apple to mince mixture. Season with salt and pepper. Mix well.
Place 1 pastry sheet on workbench and cut in half horizontally. Spoon one quarter of the mince mixture along 1 long edge of each pastry piece. Brush pastry edges with egg and roll up tightly to enclose filling. Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg.
Bake sausage rolls for 20 minutes or until golden and puffed. Serve with sauce.
Notes & tips
To freeze: Allow rolls to cool completely. Place in a single layer in snap-lock freezer bags. Seal and freeze for up to 6 months.
To reheat: Place frozen rolls on a baking tray. Heat in a 350 F oven for 20 minutes or until heated through.

Spanish Chicken with Spicy Hotdog and Beans

Ingredients: (serves 4)
1 tbs olive oil
3/4 pound spicy chipolata hot dogs
4 chicken breast fillets with skin
1 onion, thinly sliced
2 garlic cloves, chopped
1 tsp smoked paprika
1 cup dry white wine
2 bay leaves
14 oz canned chopped tomatoes
1 cup chicken stock or water
12 green olives
14 oz can butter beans, rinsed, drained
Chopped flat-leaf parsley, to garnish
Mashed potato, to serve

Directions:

Preheat oven to 350 F. Heat the oil in a large casserole over medium-high heat. Cook hot dogs, turning, for 3-4 minutes until golden and almost cooked through. Remove and set aside. Season chicken and cook skin-side down for 1 minute until golden, then turn and cook for 1 minute. Set aside.
Turn heat to medium, add onion to pan and stir for 2 minutes until soft. Add garlic and cook for 1 minute. Add paprika and wine and cook for 1-2 minutes to slightly reduce. Add bay leaves, tomato and stock and bring to the boil. Return meat to pan, pushing it into sauce, cover and cook in oven for 20 minutes. Stir in olives and beans and bake for 5 minutes. Season, top with parsley and serve on mash.

Hotdog and Egg Pie

Ingredients: (serves 4)
5 thin pork hot dogs
olive oil cooking spray
1 leek, halved, washed, thinly sliced
1 tablespoon wholegrain mustard
2 sheets shortcrust pastry
7 eggs

Directions:
Preheat oven to 400 F. Spray hot dogs with oil. Cook in a frying pan over medium heat for 5 to 6 minutes or until cooked through. Remove. Cut into 1/2 inch slices.
Add leek to frying pan. Cook, stirring, for 2 minutes or until soft. Stir in mustard and hot dogs. Cool.
Lightly grease a 8 inch pie plate. Line with 1 sheet pastry. Arrange hot dogs mixture over base. Using a spoon, make 6 indentations in mixture. Break an egg into each indentation.
Place remaining pastry over pie. Press edges to secure. Trim excess pastry. Whisk remaining egg. Brush pie with egg. Season with salt and pepper. Bake for 35 minutes or until golden.

Chorizo & Mushrooms

Ingredients (serves 6)
3 chorizo sausages, thickly sliced diagonally
10.5 oz Swiss brown mushrooms, thickly sliced
1 tbs coarsely chopped fresh rosemary
1 tbs fresh thyme leaves

Directions:
Heat a large non-stick frying pan over medium heat. Add the chorizo and cook, turning occasionally, for 5 minutes or until golden brown.
Add the mushroom and cook, stirring, for 5 minutes or until mushroom softens.
Stir in rosemary and thyme, and toss until combined. Transfer the chorizo & mushrooms to a warm serving bowl and serve immediately.

Pork Hotdogs and Apple Rolls

Ingredients (serves 4)
4 Granny Smith or Golden Delicious apples
2 oz butter
1/4 cup brown sugar
8 thick pork hot dogs

4 bread rolls
1 pound red cabbage, shredded, blanched
wholegrain mustard, to serve

Directions:
Peel, core and slice apples into 1/2 inch-thick rings. Melt butter in a large frying pan over medium heat. Add half the apples. Cook for 4 minutes. Turn apples over. Cook for a further 3 to 4 minutes, or until apples are light golden and just tender. Repeat with remaining apples.
Reduce heat to low. Return all apples to frying pan. Sprinkle with sugar. Cook, turning often, for 2 minutes, or until sugar has dissolved.
Meanwhile, heat a frying pan over medium heat. Cook hot dogs for 8 minutes, or until cooked through. Allow to cool slightly. Halve lengthways.
Split rolls in half lengthways. Preheat grill on medium heat. Place rolls, cut-side up, onto grill tray. Cook for 1 to 2 minutes, or until lightly toasted.
Top roll bases with cabbage, apples, hot dogs and mustard. Cover with roll tops. Serve.

Honey Mustard Barbecued Hotdogs

Ingredients (serves 4)
4 sebago potatoes, scrubbed
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon dijon mustard
2 garlic cloves, crushed
12 thin beef hot dogs
1/3 cup sour cream
2 tablespoons finely-chopped chives

Directions:
Preheat oven to 400 F. Pierce each potato with a fork 4 times. Place on an oven rack. Bake for 1 to 1 1/2 hours or until skins are crisp and potato is tender.
Meanwhile, combine honey, oil, mustard and garlic in a large, shallow ceramic dish. Add hot dogs and turn to coat. Cover and refrigerate for 1 hour, if time permits.
Preheat barbecue plate on high heat until hot. Reduce heat to medium. Cook hot dogs, turning occasionally and basting with marinade, for 10 to 12 minutes or until cooked through.
Cut a cross in top of each potato. Holding at base, squeeze potatoes to open. Spoon sour cream onto potatoes. Sprinkle over chives. Serve with hot dogs.

Fried Chorizo with Apple Cider

Ingredients (serves 8)
1 pound chorizo sausage, sliced
1 1/2 cups apple cider
2 bay leaves

Directions:
Place chorizo in a large frying pan over high heat. Cook for 5 minutes or until chorizo starts to brown. Drain excess fat.
Add apple cider and bay leaves to chorizo. Reduce heat to medium. Simmer for 5 to 8 minutes or until cider is syrupy. Spoon chorizo mixture into bowl and serve warm or at room temperature.

Tomato and Hotdog Pilaf

Ingredients (serves 4)
3 teaspoons olive oil
1 pound reduced-fat beef hot dogs
1 large brown onion, finely chopped
1 garlic clove, crushed
1 1/2 cups basmati rice, rinsed, drained
5 oz button mushrooms, sliced
14 oz tomato puree
1 1/4 cups salt-reduced chicken stock
1 cup frozen peas

Directions:
Preheat oven to 350 F . Heat 1 teaspoon oil in a large, non-stick frying pan over medium heat. Add hot dogs. Cook, turning occasionally, for 10 minutes or until browned. Transfer to a plate. Set aside.
Add 1 teaspoon oil, onion and garlic to frying pan. Cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute. Transfer to a 10-cup capacity ovenproof dish. Thickly slice hot dogs and place on top of rice.
Add remaining oil and mushroom to frying pan. Cook for 2 to 3 minutes or until mushroom begins to release liquid. Add tomato puree and stock. Bring to the boil. Pour over rice and stir to combine. Cover dish with a tight-fitting lid. Bake for 40 minutes. Add peas. Bake, covered, for a further 5 minutes. Season with salt and pepper and serve.

Smoked Sausages with Mustard and Mash

Ingredients (serves 4)
2.5 pounds assorted smoked sausages (such as frankfurts, bratwurst, rookwurst, weisswurst, kransky, cervelat)
Olive oil, to brush
1/2 cup each wholegrain and Dijon mustard
Tomato and barbecue sauces, to serve
Rye bread, mashed potatoes and green vegetables, to serve (optional)

Directions:
Check cooking instructions for each sausage, as some need to be poached and others grilled. To poach, place in a large pan of boiling water, and simmer according to directions. To grill, preheat a grill or chargrill to medium-high. Prick sausages with a skewer, brush with oil and grill until cooked or heated through.
Slice sausages, place in a serving dish and place mustards and sauces in serving pots. Serve with buttered rye bread, mashed potatoes and green vegetables or salad if desired.

Hot Dog Casserole

Ingredients
2 pounds potatoes, peeled, roughly chopped
1.5 oz butter, chopped
3/4 cup milk
1 tablespoon olive oil
1 brown onion, sliced
1.5 pounds pork or beef chipolata hot dogs
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 1/4 oz French onion soupmix
1 tablespoon plain flour
1/2 cup grated tasty cheese

Directions:
Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan. Add butter, milk and salt and pepper. Mash until smooth.
Preheat oven to 400 F. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add hot dogs and cook, stirring occasionally, for 3 minutes or until browned.Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soupmix, flour and 3/4 cup water in a jug. Stir into hot dogs mixture and bring to the boil.
Spoon hot dogs mixture into an 8-cup capacity casserole. Top with potato. Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is golden. Serve.

Sausage Pizza

Ingredients
2 thick sausages
olive oil cooking spray
12 inch bought pizza base
2 tablespoons tomato paste
1/2 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
8 oz pineapple pieces, drained

Directions:
Pierce each sausage 4 times with a fork. Heat a frying pan over medium heat. Spray sausages with oil. Cook, turning, for 6 minutes. Allow to cool. Chop roughly.
Preheat oven to 425 F. Place pizza base onto an oven tray. Spread tomato paste over pizza, leaving a 1/4 inch border. Combine cheeses. Sprinkle half the cheese over pizza.
Arrange sausage and pineapple on pizza. Sprinkle with remaining cheese.
Bake pizza for 15 minutes or until golden. Season with pepper. Serve.

Moroccan Marinated Sausages

Ingredients
8 thick sausages
1 tablespoon Moroccan seasoning
pinch of ground cinnamon
2 tablespoons olive oil
1 tablespoon lemon juice
mashed potato, to serve
steamed butter beans, to serve

Directions:
Place sausages into a ceramic dish. Combine seasoning, cinnamon, oil, juice, and salt and pepper in a bowl. Spoon over sausages. Toss to coat. Cover. Refrigerate for 2 hours if time permits.
Preheat oven to 400 F.
Heat a frying pan over medium heat. Add sausages and marinade. Cook for 3 to 4 minutes or until golden. Be careful not to burn spices.
Transfer sausages to an oven tray. Bake for 10 minutes or until cooked through. Serve sausages with potato and beans.

Sweet Glazed Hotdogs

Ingredients
3/4 cup orange marmalade
1/3 cup olive oil
2 tablespoons ketcap manis
2 garlic cloves, crushed
18 chipolata hot dogs
2*6 inch French bread
lettuce leaves and sliced cucumber, to serve

Directions:
Combine marmalade, 2 tablespoons oil, ketcap manis and garlic in a ceramic dish. Mix well. Add hot dogs. Turn to coat. Cover. Refrigerate for 2 hours.
Slice bread into 3/4 inch-thick pieces. Brush both sides of bread slices with remaining 2 tablespoons of oil.
Preheat barbecue plate and grill on high heat until hot. Reduce heat to medium. Barbecue bread on grill for 3 minutes each side or until golden. Barbecue hot dogs on plate for 10 minutes, turning and basting with marinade, or until cooked through.
Top bread with lettuce, cucumber and hot dogs. Use a skewer to secure. Serve.

Hotdog and Apple Meat Loaf

Ingredients

1 tablespoon olive oil
1 large brown onion, finely chopped
2.5 pounds hot dogs mince
1 1/2 cups fresh white breadcrumbs
3/4 cup pie apple

2 eggs, lightly beaten
1 tablespoon Dijon mustard
1 Granny Smith apple

Topping :
1 tablespoon Dijon mustard
1 tablespoon malt vinegar
1 tablespoon brown sugar

Directions:

Preheat oven to 400 F. Grease and line a 3 inch deep, loaf pan with baking paper. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Set aside to cool.
Place onion, mince, breadcrumbs, pie apple, eggs, mustard, and salt and pepper into a large bowl. Using clean hands, mix well. Press into loaf pan. Smooth top.
Cut apple into quarters. Remove core and thinly slice. Place 2 rows of apple down length of meat loaf, overlapping slightly.
Make topping Combine all ingredients in a bowl. Brush over apple. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Cut into slices. Serve.

Hot Dog Scrolls

Ingredients
1.5 pounds hot dog mince
1 large carrot, peeled, coarsely grated
1 brown onion, halved, finely chopped
1 tsp curry powder
6 sheets ready-rolled frozen puff pastry, just thawed
Tomato chutney, to serve

Directions:
Preheat oven to 350° F. Line 4 baking trays with non-stick baking paper.
Use your hands to mix together the mince, carrot, onion and curry powder in a bowl. Divide the mince mixture into 6 equal portions. Spoon 1 portion of mince mixture along the edge of each pastry sheet. Roll up firmly to enclose filling. Cut crossways into half inch-thick slices. Place on prepared trays.
Bake half the scrolls in preheated oven, swapping trays halfway through cooking, for 15 minutes or until golden brown and puffed. Repeat with the remaining scrolls. Arrange on a serving platter and serve with tomato chutney.

Spanish-Style Rice with Chicken and Hotdog

Ingredients
2 tbs vegetable oil
1 hot dog, halved lengthways, thinly sliced
2 small red onions, thinly sliced into rings
1 large red capsicum, thinly sliced
10.5 oz chicken stir-fry strips
10.5 oz brown rice
1/2 cup dry white wine
1 tsp sweet paprika
14 oz can cherry tomatoes
2 cups chicken stock

Directions:
Preheat oven to 400° F. Heat the oil in a flameproof casserole over medium heat. Add hot dog and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.
Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 1 1/2 cups boiling water, and bring to the boil. Cover the casserole with a tight-fi tting lid and cook in the oven for 1 hour or until the rice is tender, then serve.

Gourmet Hotdog Rolls

Ingredients
8 beef & cracked pepper gourmet hot dogs
2 sheets frozen ready-rolled puff pastry, thawed
1 egg, lightly beaten
Sesame seeds or poppy seeds, to sprinkle
Tomato sauce, to serve

Directions:
Preheat oven to 425 F. Line a baking tray with non-stick baking paper. Cut each pastry sheet into quarters, to make 8 squares.
Place a hot dog in the middle of a pastry square. Bring one side over to enclose the hot dog. Brush the opposite edge with egg and bring over to completely enclose the hot dog. Place seam side down on the baking tray. Repeat with the remaining hot dog and pastry.
Brush the tops of the hot dog rolls with egg and sprinkle with sesame or poppy seeds. Bake for 30-35 minutes or until golden. Serve with tomato sauce.

Hot Dogs and Cherry Tomato Risotto

Ingredients
Olive oil cooking spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
4 cups reduced-salt chicken stock, simmering
6 extra-lean beef hot dogs
9 oz cherry tomatoes, halved
1/4 cup flat-leaf parsley, chopped
shaved parmesan cheese, to serve

Directions:
1 Heat a heavy-based saucepan over medium heat. Spray lightly with oil. Add onion and garlic. Cook for 3 to 5 minutes or until light golden.
2 Add rice. Stir to coat in onion mixture. Add 1 ladleful of hot stock, stirring until stock has been absorbed. Continue to add stock, 1 ladleful at a time, until all stock has been added and absorbed. 3 Meanwhile, heat a chargrill or frying pan over medium-high heat. Spray lightly with oil. Cook hot dogs for 10 minutes, turning often, or until cooked through. Thickly slice.
4 Stir hot dogs, tomatoes and parsley through rice mixture. Remove from heat. Cover. Stand for 5 minutes. Season with salt and pepper. Spoon into bowls. Top with parmesan cheese. Serve.

Crumbed Hot Dogs

Ingredients
1 1/2 cups multigrain dried breadcrumbs
1 cup finely grated cheese (see note)
1/2 cup plain flour
3 eggs, lightly beaten
8 extra-lean thick hot dogs
olive oil cooking spray

Directions:
Preheat oven to 400 F.
Line a baking tray with baking paper.
Combine breadcrumbs and cheese in a shallow dish. Place flour onto a plate and eggs into a shallow dish. Roll hot dogs, 1 at a time, in flour. Dip each hot dog into egg then coat with crumb mixture, pressing on firmly with your fingertips. Re-roll each hot dog in egg and crumb mixture (this helps to give a thick coating).
Place hot dogs onto prepared baking tray. Spray lightly with oil. Bake for 15 minutes. Increase oven temperature to 425 F. Bake for a further 5 minutes or until sausages are golden and cooked through. Serve.

Spicy Stuffed HotDog & Cheese Croissants

Ingredients
1 tbs olive oil
1 onion, finely chopped
12 oz spicy hot dogs
7 oz Swiss brown or button mushrooms, chopped
1 tbs tomato paste
1/2 cup red wine
14.5 oz canned chopped tomatoes
1/2 cup semi-dried tomatoes
4 large croissants
1 cup grated tasty cheese

Directions:
Preheat oven to 350 F. Heat oil in a frypan over medium heat, add onion, cook for 2-3 minutes to soften. Add hot dogs and mushrooms and cook for 5 minutes, breaking up meat. Add paste and wine, cook 2-3 minutes until most wine has evaporated. Add all tomatoes and cook, stirring, for 5-6 minutes until very little liquid remains. Cut deep slashes in top of croissants. Fill with mixture. Place on baking tray, top with cheese and bake for 5-6 minutes until croissant is hot and cheese has melted. Serve with salad.

Hotdog Hotpot

Ingredients
1 tablespoon olive oil
8 hot dogs
1 small red onion, cut into thin wedges
2 teaspoons ground cumin
1 teaspoon ground paprika
pinch of chilli powder (optional)
1 carrot, peeled, diced
2 celery sticks, diced
13 oz medium tomato salsa
1 1/2 cups chicken stock
sour cream and warm tortillas, to serve

Directions:
Heat oil in a saucepan over medium-high heat. Add hot dogs. Cook, turning, for 4 minutes until browned. Remove to a plate.
Reduce heat to medium. Add onion to saucepan. Cook for 3 minutes or until soft. Add cumin, paprika and chilli. Cook for 1 minute. Add carrot and celery. Cook for 2 minutes, stirring to coat in spices.
Add salsa and stock. Bring to the boil. Reduce heat to medium-low. Cut hot dogs into thick rounds. Add to saucepan. Cook, uncovered, for 10 minutes or until sausages are cooked through and sauce thickened.

Sausage Wellingtons

Ingredients
1/4 cup dijon or wholegrain mustard
4 sheets frozen ready-rolled puff pastry, partially thawed
8 thin beef sausages
1 egg, lightly whisked
steamed corn cobs, to serve
Direction:
Preheat oven to 400 F. Line 2 baking trays with baking paper.
Spread 3 teaspoons mustard over each pastry sheet, leaving a 2 inch border around all edges. Cut each pastry sheet in half. Place 1 sausage along 1 long end of each pastry piece. Brush edges with egg. Roll up pastry to enclose sausage, tucking ends under. Place on prepared trays.
Brush tops with egg. Cut 3 slits into each top (see below). Bake for 25 to 30 minutes or until golden. Serve with corn cobs.