1 packet Woodburn sausages or chipolatas
4 slices of ciabatta (slice on the diagonal)
8 rashers streaky bacon
Maple syrup or mango & peach chutney
1 green apple, core & slice
BBQ sausages or chipolatas & bacon Put to one side & keep warm.
Lightly toast ciabatta. Toss apple on BBQ until just soft.
Pile bacon & sausages on ciabatta, scatter over sliced apple & accompany with chutney or maple syrup.
6x Venison Sausages
6x Slices Proscuitto
12x Sage Leaves
2x Roast Capsicum
1x Red Onion
6 Sprigs of Thyme
Vinaigrette of Choice
Place sage leaves in the centre of the sausage, wrap each sausage over the sage leaf with proscuitto strips.
Wash and chop kumara into even squares, roast off in the oven until golden and cooked. Roast off capsicum, then remove skin and seeds, slice up and set aside.
Finely slice red onion and remove thyme from stalk. Mix the last four ingredients with vinaigrette and season. Cook Sausages on a BBQ or in a pan and serve on top of the salad.
4 Woodburn venison Chipolatas
4 eggs (cooked as desired)
4 rashers crispy bacon
4 grilled tomatoes
4 tbspn tomato relish
handful of rocket
Warm wrap to soften in microwave or oven. Place cooked egg, chipolata and bacon in the centre of the wrap, season then add relish. Fold the base section up to form a pocket.
Serve with grilled tomatoes and rocket on the side.