Ingredients:
For the chutney:
– 3 large green tomatoes (500 g)
– 2 large apples (350 g)
– ¼ cup (tea) olive oil (60 ml)
– ½ cup of black raisins (75 g)
– 1 tablespoon yellow mustard (18 g)
– 1 tablespoon black mustard (18 g)
– 1 cup (tea) of brown sugar (130 g)
– 2 tablespoons Worcestershire sauce (36 ml)
– ½ spoon (coffee) of hot paprika (1 g)
– Seeds of 3 cardamoms
– 1 cinnamon stick
– 1 cup (tea) dry white wine (240 ml)
– ½ tablespoon (soup) of salt (8 g)
For assembly:
– 3 large units of German type sausage (450 g)
– Olive oil, to taste
– 25 units of Isabela Multigrain Toast
Preparation mode:
Prepare o chutney:
– Remove the skin and seeds from the tomato, cut into small cubes and set aside.
– Cut the apples into small cubes and set aside.
– Heat the oil in a medium pan, add the tomatoes and apples and saute.
– Add the other ingredients, mix and cook covered, over low heat, until the fruits break down. Stir from time to time so as not to stick to the bottom, and if it dries up, gradually add boiling water during the process.
Assembly:
– Boil 2 liters of water in a medium pan and cook the sausages for 3 minutes. Run and book.
– Allow to cool and cut them into diagonal slices of 1 cm.
– Heat a frying pan, grease it with olive oil and grill both sides of the sausage slices.
– To assemble the canapés, place a portion of chutney on each Isabela Multigrain Toast, top with a slice of grilled sausage and serve immediately.
Yield: 25 servings
Preparation time: 40 minutes
Tip:
– If you prefer, replace the cardamom with 2 units of star anise.
– Opt for juicier apples, such as Fuji or Gala, to prepare the chutney.
Ingredients:
For the chutney:
– 3 large green tomatoes (500 g)
– 2 large apples (350 g)
– ¼ cup (tea) olive oil (60 ml)
– ½ cup of black raisins (75 g)
– 1 tablespoon yellow mustard (18 g)
– 1 tablespoon black mustard (18 g)
– 1 cup (tea) of brown sugar (130 g)
– 2 tablespoons Worcestershire sauce (36 ml)
– ½ spoon (coffee) of hot paprika (1 g)
– Seeds of 3 cardamoms
– 1 cinnamon stick
– 1 cup (tea) dry white wine (240 ml)
– ½ tablespoon (soup) of salt (8 g)
For assembly:
– 3 large units of German type sausage (450 g)
– Olive oil, to taste
– 25 units of Isabela Multigrain Toast
Preparation mode:
Prepare o chutney:
– Remove the skin and seeds from the tomato, cut into small cubes and set aside.
– Cut the apples into small cubes and set aside.
– Heat the oil in a medium pan, add the tomatoes and apples and saute.
– Add the other ingredients, mix and cook covered, over low heat, until the fruits break down. Stir from time to time so as not to stick to the bottom, and if it dries up, gradually add boiling water during the process.
Assembly:
– Boil 2 liters of water in a medium pan and cook the sausages for 3 minutes. Run and book.
– Allow to cool and cut them into diagonal slices of 1 cm.
– Heat a frying pan, grease it with olive oil and grill both sides of the sausage slices.
– To assemble the canapés, place a portion of chutney on each Isabela Multigrain Toast, top with a slice of grilled sausage and serve immediately.
Yield: 25 servings
Preparation time: 40 minutes
Tip:
– If you prefer, replace the cardamom with 2 units of star anise.
– Opt for juicier apples, such as Fuji or Gala, to prepare the chutney.
