Chicken sausages with nectarines, chickpeas and redcurrant sauce

Ingredients

  • 750g thin chicken sausages
  • 400g canned chickpeas, rinsed, drained
  • 3 small nectarines, cut into wedges
  • 1 1/2 loosely packed cups baby basil leaves
  • 1 loosely packed cup parsley leaves

Redcurrant sauce

  • 1 small eschalot, finely chopped
  • 1/3 cup (80ml) red wine vinegar
  • 2/3 cup (160ml) reduced-salt chicken stock
  • 1/4 cup redcurrant jam

Method


  • 1

    Heat a lightly oiled chargrill or barbecue over medium-high heat. Cook the sausages for about 8-10 minutes, turning, until browned all over and cooked through. Remove from the heat and slice in half on the diagonal.


  • 2

    Meanwhile, for the sauce, combine the eschalot and vinegar in a pan over medium-high heat. Bring to a simmer and cook for 3 minutes until vinegar is almost evaporated. Add stock and simmer for 5 minutes. Add jam and simmer for 4 minutes or until jam is melted and sauce is slightly thickened.


  • 3

    You should be left with about 1/3 cup of sauce.


  • 4

    Place the chickpeas, nectarines and herbs in a bowl, and toss to combine.


  • 5

    Halve sausages and serve on chickpea mixture, drizzled with the redcurrant sauce.

Nutrition Per Serve


+

Energy

2739 kj

Fat

(total)

44 g

Fat

(saturated)

13 g

Carbohydrate

(sugars)

21 g

Carbohydrate

(total)

33 g

Dietary

(fibre)

11 g

Protein

27 g

Cholesterol

96 mg

Sodium

1574.79 mg