Lamb Sausage Baguettes

• 4 lamb sausages
• 1 large french breadstick
• 3 large ripe mangoes
• 12 cup caster sugar
• 12 cup white vinegar
• 1 tablespoon fresh ginger, slivered
• 1 large red chili, sliced
• 14 cup raisins
• 1 tablespoon mustard seeds
• 14 teaspoon sea salt
• mixed lettuce greens

1. The first step is to make the chutney.
2. Peel the mango and cut into large chunks.
3. Heat a small saucepan over medium heat and add the mango, sugar, vinegar, ginger, chili, raisins, mustard seeds and salt.
4. Stir well to dissolve the sugar.
5. Once the mixture starts to bubble, turn the heat down to a low and simmer for 1 hour.
6. Once the chutney is ready, it can be stored in an clean and airtight jar for up to a month.
7. Now for the sausages.
8. Gently poke a few small holes in the sausages with a sharp knife.
9. This will help with the release of fat and juices when cooking.
10. Heat the barbecue or fry pan to a medium heat and cook the sausages until done.
11. Cut the breadstick into manageable sections, fill with butter or mayonnaise, a handful of greens, a sausage and top with mango chutney.

lamb sausages, breadstick, mangoes, caster sugar, white vinegar, fresh ginger, red chili, raisins, mustard seeds, salt, mixed lettuce greens

Taken from www.food.com/recipe/lamb-sausage-baguettes-370269 (may not work)