Inspiration for the grill from The Blonde Nomad and her Follow The Sun Adventures - Special Report

Twist on an old classic!

Following our recent visit to the Dometic Follow The Sun Launch Party and watching fellow blogger Kellie Stephenson aka The Blonde Nomad in the cooking demonstration we were inspired to create a family favourite using the humble sausage.  

When I arrived home a couple of youngsters came over and were keen to fire up the barbie and hear the sizzle of sausages - something I don't cook very often.  But I could not refuse their pleas and before long that unmistakeable aroma of snags on the barbie enveloped the yard and I too was daydreaming about "Following The Sun" and cooking in the great outdoors.

They chose: Pork and Fennel Sausages with grilled halloumi and zucchini, kale and spinach salad topped with mango chutney served on a laugen sandwich loaf.

You can follow Kellie and her adventures around Australia at…

https://www.facebook.com/theblondenomad

and read more about Dometic and their Follow the Sun Adventures at 

http://www.dometicfollowthesun.com.au/

The photos were snapped by one of the young guests and just as well they did, because dinner disappeared faster than a Public Holiday.  Hope you get a chance to "Follow the Sun" like Kellie and her family!

Sausages -  pick up your favourites (pork and fennel or lamb and rosemary perhaps) from a Great Local Aussie Butcher.  Cook on the barbie turning sausages regularly until cooked and a dark golden brown.

Salad

Grill halloumi and zucchini on an oiled grill. Finish with a generous drizzle of lemon juice, add fresh kale and spinach to your salad. Dollop a spoonful of Mango Chutney on the side.

Serve on traditional German Laugen sandwich bread which has just the right density of crunch and soft.

Mango Chutney  

(or you could use a good quality purchased one - maybe from a market or fete)

you will need sterilised jars to store your delicious Chutney

2 large mangoes - firm - chopped into chunks

2 onions, chopped
3 cloves garlic - chopped

1/2 cup sultanas
1/2 cup apple cider vinegar
1 cup brown sugar
2 tablespoons ginger - grated
2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

Use a medium saucepan, simmer ingredients 40-45 minutes until mangoes soften. Ladle into sterilised jars and seal.

                                          Enjoy!     Colleen and her hungry visitors