Every year I get excited when September rolls around for three good reasons:
#1 I LOVE Spring produce – asparagus, broad beans, fresh peas, radishes, artichokes, blood oranges, grapefruit, tangelos, strawberries and tender young lamb!
#2 It’s my birthday month! In fact, today is my birthday – Happy Birthday to me!
#3 The weather warms up and the BBQ comes out to play.
Even though us Aussies love to BBQ every night during the warmer months, the steak and sausages repertoire can get a little tired. Some nights you just want to cut loose and get creative and this asparagus sausage sizzle is just the ticket.
Pork mince is flavoured with various aromatic veggies and herbs and then wrapped around blanched asparagus before being BBQ’ed and nestled into a crusty roll. I got a little fancy and topped ours with garlic aioli and hot chilli sauce, but feel free to use your favourite. I even think a dollop of Branston pickle or some caramelised onions would also work a treat.
Aren’t they just the prettiest raw veggie you ever saw?!
All the raw ingredients ready to be mixed – use your hands – it works better and it’s much more enjoyable!
Here they are lined up and ready to hit the BBQ or frying pan. So pretty.
What are you waiting for? Dust off that BBQ and get sizzling with asparagus!
Asparagus sausage sizzle recipe
makes 8 rolls
500g pork mince
1 large egg
1/2 red onion, roughly chopped
1/2 red capsicum, roughly chopped
2 garlic cloves
5-6 sprigs flat leaf parsley
2 slices day-old bread
16 spears asparagus
8 crusty rolls and your favourite sauce, to serve
1. Place the pork mince and egg in a large bowl and set aside. Place the onion, capsicum, garlic and parsley into a food processor and blitz until very finely chopped. Add to the bowl with the pork.
2. Place the bread slices into the food processor and blitz until finely chopped. Add to the bowl with the pork. Season with salt and pepper and mix with your hands until all ingredients are well combined. Set aside.
3. Blanch the asparagus in boiling water for 30 seconds and refresh in cold water. Drain and pat dry.
4. Place a small amount of the pork in the palm of one hand and top with two asparagus spears. Grab another handful of pork mixture and form around the spears into a sausage shape (see picture above). Repeat with the remaining asparagus and pork mince to create eight portions.
5. Cook on a BBQ or non stick frying pan for 10 minutes turning every few minutes to brown all sides and cook all the way through. Serve in crusty rolls with your favourite sauce (I used garlic aioli and hot chilli).