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1. Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.
2. Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.

Per serving

436 kcalories, protein 16g, carbohydrate 27g, fat 30 g, saturated fat 11g, fibre 2g, salt 2.71 g

Latest comments and suggestions

• Beth

  09 June 2008

  Beth rated and commented on this recipe

  

  Really yummy (though my boyfriend did say not to go to all the trouble and just cook the sausages). I have also discovered a new love for caramelised onion conserve.

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• Frantic Flapjack

  13 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  These went down very well in our house and because they were cooked in the oven, they kept their shape well.

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• katyrouth

  24 June 2008

  katyrouth rated and commented on this recipe

  

  A great way of stretching out a pack of sausages. These tasted delicious, but ours split open in the oven, so the cheese leaked out. I think I'd try frying them next time to see if they stay together that way. I also made my own onion chutney to save money - I sliced a red onion, fried it until it was brown, then added a tablespoon of sugar and two of balsamic vinegar, then simmered over a low heat until it all the liquid had gone and it was suitably sticky. I used pork&apple sausages, and stuffed them with goat's cheese, as I'm not a big blue cheese fan.

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• Joanne

  25 June 2008

  Joanne rated and commented on this recipe

  

  Fabulous! Really good way to use old sausages (I made the pork and pistachio terrine at the weekend and had some spare!) - and these taste divine. Really worth making up and putting in the fridge, ready just to cook when home at night. Served with ciabatta rolls and salad.

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Ingredients

• 6 pork sausages
• 50g breadcrumbs
• 4 tbsp caramelised onion chutney
• 10 sage leaves, chopped
• 50g blue cheese (we used Gorgonzola) , cut into 4 chunks
• 4 burger buns and salad , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 25 mins

Ready in 35 minutes

Ingredients

• 6 pork sausages
• 50g breadcrumbs
• 4 tbsp caramelised onion chutney
• 10 sage leaves, chopped
• 50g blue cheese (we used Gorgonzola) , cut into 4 chunks
• 4 burger buns and salad , to serve

Per serving

436 kcalories, protein 16g, carbohydrate 27g, fat 30 g, saturated fat 11g, fibre 2g, salt 2.71 g

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