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278 Meat
>> Tip:
If you pour the chutney into clean
jars whilst it is still hot, seal tightly
and allow to cool, it will keep for
several weeks in the refrigerator.
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approx. 7 x 200 ml jars.
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Automatic programmes »
Sausages » Bratwurst » Grill
Duration: 16 minutes
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Function: Full grill
Level 3
Duration: 16 minutes
Shelf level:
Rack: 3
Universal tray: 1
Grilled sausages with tomato
and mango chutney
1
Peel and chop the onions,
pour boiling water over the
tomatoes, then plunge them
into ice-cold water, skin and
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mangoes, cut the fruit away
from the stone and coarsely
dice.
2
Tie the bay leaves and
rosemary sprigs into a bunch
with kitchen twine. Bring all the
prepared ingredients to the boil
with the vinegar, cover and
simmer for 10 minutes.
3
In the meantime, drain 3 tsp
peppercorns and press out
any remaining moisture. Add
to chutney with sugar and 2 tsp
salt and simmer uncovered until
it has thickened.
4
Remove the herb bundle and
season with salt and pickled
peppercorns to taste. Pour the
chutney into clean jars whilst it
is still hot, seal tightly and allow
to cool.
5
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and grill (see below for set-
tings).
Serves 4
Ingredients
8 pork sausages
250 g onions
1 kg tomatoes
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(approx. 3)
3 bay leaves
2 sprigs rosemary
300 ml white balsamic vinegar
3 – 4 tsp pickled green
peppercorns
300 g sugar
Salt
