BELTED GALLOWAY BEEF SMOKED SAUSAGE

These smoky, spiced dolce sausages are already smoked and cooked, so you only need to warm them through (and scorch the skin a bit here and there for some visual and appetite appeal). This is a simple serving suggestion of sandwiching the smoky and spicy deliciousness with an assembly of sauces, pickle, fresh greens and kraut to create a flavour bomb.  A great weekend bite for the kids or big kids at heart.

serves 3

3 Torello Farm grass fed beef smoked dolce sausages

1 tablespoons olive oil

½ ciabatta loaf

¼ cup Torello Farm tomato sauce

6 cos lettuce leaves

½ cup loosely packed Mumma Made kelp and dill kraut

¼ cup Torello Farm zucchini mustard pickle

Remove the sausages from the fridge 20—30 minutes before cooking.

Cut the ciabatta across into three 4cm-5cm wide slices. Cut through the centre of each slice only three-quarters of the way, to form a hinge to gently ease apart for the filling open out like pages of a book. Spread the tomato sauce over the inside cut sides. Line two cos lettuce leaves through the centre. Have ready the kraut  and mustard pickles for toppings to serve.

Meanwhile warm the sausages. Lightly brush the sausage with oil and place on a cast iron grill plate, or in a heavy based frying pan over a medium heat, turning occasionally for 2 minutes, then increase the heat to high and cook for a minute to create scorch marks, turn over and cook for another minute, or until heated through. Alternatively, use a sandwich press and heat for about 3 minutes, turning the sausages around every minute, until warmed through.

Transfer a hot sausage to top each lettuce lined bread. Spoon over the kraut and mustard pickle, as desired. Eat and enjoy.

Serving suggetion by Fiona Hammond, June 2025