Sausage brochettes with tomato chutney and poached celery

Ingredients

For the sausage brochettes
4 chipolata sausages, skin removed
stick celery, finely chopped
1 free-range egg, yolk only
1 tbsp chopped fresh sage
salt and freshly ground black pepper
1 tbsp olive oil
¼ red onion, sliced
For the tomato chutney
1 tbsp olive oil
3 tomatoes, seeds removed, flesh chopped
1 tbsp tomato purée
1 tbsp red wine vinegar
1 tbsp maple syrup
pinch salt
1 tsp caster sugar
For the poached celery
2 sticks celery, cut in half lengthways
½ vegetable stock cube

Method

1. Preheat the oven to 180C/350F/Gas 4. Soak four wooden skewers in water for ten minutes.
2. Mix the sausage meat, celery, egg yolk, and sage in a bowl. Season to taste with salt and freshly ground black pepper. With your hands, shape the mixture around the wooden skewers to form brochettes.
3. Heat the oil in an ovenproof frying pan over a medium heat, add the brochettes and the onion slices and fry for 2-3 minutes, then transfer to the oven to cook for 5-6 minutes.
4. For the tomato chutney, heat the olive oil in a non-reactive frying pan over a medium heat. Add the tomato flesh and fry for 3-4 minutes. Add the remaining tomato chutney ingredients and cook for 5-6 minutes until the chutney mixture is thickened and most of the liquid has evaporated.
5. For the poached celery, place the celery halves and stock cube half into a saucepan. Add enough boiling water to cover, and cook the celery over a medium heat for 5-6 minutes, or until tender. Remove and drain.
6. To serve, place the brochettes and onion slices onto a serving plate with the poached celery on the side. Serve with a side bowl of the tomato chutney.