Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
2 pink lady apples, peeled, cored
20g butter, chopped
1 Tbsp brown sugar
1 Tbsp olive oil
150g white pickled cocktail onions, chopped
Sea-salt flakes and freshly ground black pepper, to season
6 thin pork and fennel sausages
6 white crusty baguettes
½ bunch watercress, leaves picked
Preheat barbecue hotplate to medium-high and line with a barbecue liner. Cut apples into 1cm dice.
Put butter, sugar and oil on barbecue liner. Cook, stirring, for 2 minutes or until mixture bubbles and begins to caramelise. Add onion and apple and cook, stirring, for 5 minutes or until apple is just tender and mixture is caramelised. Transfer to a bowl. Season with salt and pepper, then cover with foil and set aside to keep warm.
Meanwhile, heat barbecue grill to medium. Pierce sausages all over with a fork. Cook, turning occasionally, for 8 minutes or until almost cooked through. Transfer to a chopping board and halve lengthways. Return to grill, cut-side down, and cook for a further 2 minutes or until crisp.
Use a serrated knife to cut baguettes lengthways, taking care not to cut all the way through. Arrange ½ the watercress in base of each baguette. Put 2 sausage halves in each and spoon over apple chutney. Top with remaining watercress. Serve.
If preferred, you can use 250 g pork and 250 g firm tofu. Drain the tofu well and cut it into 2.5-cm cubes, then add in step 4 with the snow peas and capsicum. Add 2 tablespoons light soy sauce with the stock.