Go out with a Banger
It's summer and so it's BARBECUE time. Make sure that you start with sausages that have a minimum of 60% meat in them and use the recipes below to give them a SPECIAL flavour.
BARBECUE MARINADESPECIAL TOMATO SAUCE
  • 1 finely chopped onion

  • 2 chopped garlic cloves

  • 3 tbsp olive oil

  • 1 quarter pint red wine

  • 1 tbsp French mustard

  • Barbecue seasoning
Marinade sausages for an hour before cooking. Add pinch of chilli powder or some Tabasco, or 1-2 tbsp soy sauce.
  • 2 tbsp oil

  • 2 finely chopped onions

  • 2 crushed garlic cloves

  • 1 half-pint tomato puree

  • 2 tbsp Worcestershire sauce

  • Pinch of chilli powder

  • 2 tbsp honey

  • 2 tbsp mustard

  • 1 quarter pint red wine
Heat oil, fry onions and garlic for five minutes, add tomato puree and 5 tbsp water. Add remaining ingredients and simmer for 30 minutes. Serves 4-6.
BARBECUE DIPS
MUSTARD
Blend equal amounts of French or English mustard, tomato ketchup and thick mayonnaise. Add chopped chives or spring onions.		BLUE CHEESE
Blend equal amounts of Blue and cream cheese with a little soured cream or yoghurt, chopped cashew and seedless raisins.		COTTAGE CHEESE
Blend cottage cheese with mayonnaise, lemon juice, chopped chives and seasoning.
Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)