SPICY PORK SAUSAGES

» Put the garlic, onion, chilli, pork, almonds, breadcrumbs and chopped thyme into a large bowl. Season well with salt and pepper and mix until well combined.

» Using your hands, form the mixture into sausage shapes. Roll each sausage in a little flour, then transfer to a bowl, cover with clingfilm and refrigerate for 45 minutes.

» Preheat the barbecue. Brush a piece of foil with oil, then put the sausages on the foil and brush them with a little more oil.

» Transfer the sausages and foil to the barbecue. Cook over hot coals, turning the sausages frequently, for about 15 minutes, or until cooked through.

» Split the hot dog rolls down the centre and insert a layer of fried onions and lettuce leaves. Place the sausages in the rolls and serve immediately with ketchup, garnished with thyme sprigs.

SERVES 4

• 1 garlic clove, finely chopped

• 1 onion, grated

• 1 small fresh red chilli, deseeded

• and finely chopped

• 450 g/1 1b lean minced pork

• 50 g/13/4 oz almonds, toasted and

• ground

• 50 g/13/4 oz fresh breadcrumbs

• 1 tbsp finely chopped fresh thyme, plus extra sprigs to garnish

• flour, for dusting

• vegetable oil, for greasing

• salt and pepper

to serve

• hot dog rolls

• fried onions

• lettuce leaves

• tomato ketchup and/or mustard