Home
*This recipe is Gluten free, Wheat free and Dairy free.
Ingredients
serves 6 - 12
240 g (8 oz) 1 generous cup ready-to-eat dried (or canned and drained) apricots
1 teaspoon of Gluten free mixed (pie) spice
1 tablespoon of Gluten free Worcestershire sauce
2 teaspoons of red Thai curry paste
Salt and freshly ground black pepper
300 ml (10 fl oz) 1 1/4 cups of water
12 - 18 Gluten free venison or other sausages
1 tablespoon of olive oil
method
1. Cook the apricots with the mixed (pie) spice, Worcestershire sauce, curry paste, salt and pepper in 300 ml (10 fl oz) 1 1/4 cups of water over a medium heat until soft, about 20 minutes.
2. Add 100 ml (1/3 fl oz) 1/3 cup of water if reducing too much in the saucepan. Remove from heat,
3. allow to cool then process to a puree.
4. Place the sausages in a grill (broil)-proof tray and brush with the olive oil.
5. Spread over the apricot mixture and marinate for up to 24 hours.
6. Barbecue or grill (broil) them until cooked through and crispy on the outside.
7. Serve with baked potatoes.
Ingredients
serves 6 - 12
240 g (8 oz) 1 generous cup ready-to-eat dried (or canned and drained) apricots
1 teaspoon of Gluten free mixed (pie) spice
1 tablespoon of Gluten free Worcestershire sauce
2 teaspoons of red Thai curry paste
Salt and freshly ground black pepper
300 ml (10 fl oz) 1 1/4 cups of water
12 - 18 Gluten free venison or other sausages
1 tablespoon of olive oil
method
1. Cook the apricots with the mixed (pie) spice, Worcestershire sauce, curry paste, salt and pepper in 300 ml (10 fl oz) 1 1/4 cups of water over a medium heat until soft, about 20 minutes.
2. Add 100 ml (1/3 fl oz) 1/3 cup of water if reducing too much in the saucepan. Remove from heat,
3. allow to cool then process to a puree.
4. Place the sausages in a grill (broil)-proof tray and brush with the olive oil.
5. Spread over the apricot mixture and marinate for up to 24 hours.
6. Barbecue or grill (broil) them until cooked through and crispy on the outside.
7. Serve with baked potatoes.
