Moroccan chicken sausage croissant
Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em.
These flavoursome chipolata-sized sausies are another award winner, this time from Peter Timbs Meat in Christchurch.
- Preheat oven to 180C. Cook croissants until crisp - about 8 minutes.
- Spray sausages with oil. Barbecue on medium heat for about 8 minutes, turning often, until cooked.
- Meanwhile, halve, stone, peel and slice avocado. Drizzle with a little lemon juice.
- Split croissants in half. Fill with salad leaves and avocado. Top each with a sausage, and a little chutney.