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Preparation Time : 20
Cook Time : 12
Total Time : 32
2 teaspoons olive oil
500g beef chipolata sausages
Heat oil in a frying pan over medium-high heat. Add sausages. Cook, turning, for 10 to 12 minutes or until cooked through. Transfer to a heatproof dish. Cover to keep warm.
Meanwhile make Blood sauce: Combine tomato, sugar and vinegar in a small saucepan over medium heat. Bring to boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened slightly. Transfer mixture to a food processor or blender. Blend until smooth. Pour into a small bowl.
Make Monster mush: Place cream cheese, cream, corn relish and 2 tablespoons water in a small bowl. Stir to combine.
Make Slime pot: Place avocado in a small bowl. Mash with a fork until smooth. Stir in tomato, coriander, onion and lime juice. Season with salt and pepper.
Serve sausages with dipping sauces.
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