Made To Share Garlic Butter Sausage Baguette

Ingredients

• 2 tsp Massel Beef Style Stock Powder
• 300g beef sausages
• 30cm long baguette
• 80g butter, chopped
• 2 garlic cloves, crushed
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh continental parsley
• 60g (¾ cup) finely grated parmesan

Method

1. Squeeze sausage mince from casings and place in a bowl (the skins on the WW ones are so thin that I didn’t need to do this, I could just squash them up, but other snags will need to). Add stock powder and season with pepper. Using clean hands, mix well to combine.

2. Cut baguette in half lengthways and place on a tray. Press sausage mixture evenly over cut-sides of baguette.

3. Preheat a barbecue grill or chargrill pan on high. Cook, sausage-side down, for 6-8 mins or until charred and cooked through. Using a large spatula, carefully turn baguettes over. Cook for a further 2-3 mins or until bases are toasted.

4. Meanwhile, place butter, garlic, chives and parsley in a small saucepan over medium heat. Cook, stirring occasionally, for 3-4 mins or until melted and bubbling.

5. Place baguettes on a serving platter. Sprinkle with parmesan and drizzle with hot garlic butter. Serve cut into slices.