Bacon Wrapped Turkey and Parmesan Sausages

Description

(makes 18-20 cocktail serves)

Turkey mince is available in selected Countdown, Pak ‘n Save, New World stores and speciality food stores.

INGREDIENTS

1 tablespoon olive oil

1/3 medium sized onion, finely chopped)

1 clove garlic (crushed)

300g turkey mince

30g Parmesan {roughly grated}

1/2 teaspoon finely grated lime zest

1/4 teaspoon finely chopped red chilli

1 tablespoon finely chopped Italian parsley leaves

1/2 teaspoon finely chopped thyme leaves

1 teaspoon flaky sea salt

1/4 teaspoon freshly ground black pepper

150g-170g (9-10) bacon rashers (halved widthwise)

2 limes (halved)

Ruth Pretty Cranberry Chutney

METHOD

· Place oil into a small, heavy-based frypan set over medium heat. Add onion and cook for 4-5 minutes, stirring regularly until onion is soft and translucent.

· Add garlic and cook for a further minute. Remove from heat, transfer to a large bowl and cool completely.

· Add turkey mince, Parmesan, zest, chilli, parsley, thyme, salt and pepper. Mix well to combine.

· Roll turkey mixture into 18g-20g sausages and wrap a strip of bacon once around each sausage with ends of bacon slightly overlapping. Transfer to a lightly greased low-sided roasting tray.

· Proceed to cook, or cover and place in refrigerator for up to two days.

· Preheat oven to 200°C. Place into preheated oven and cook for 9-10 minutes or until bacon is beginning to colour, and when the tip of a knife inserted into sausage produces clear juices.

· Remove from oven. Squeeze lime over sausages, season with salt and pepper and accompany with Ruth Pretty Cranberry Chutney.