Surf 'n' Turf

Angels on Horseback. Alligator and Sausage. Bacalao y Chorizo. Beef Tenderloin and Lobster Tails. Beef Tenderloin and Scallops. Beef Tenderloin and Shrimp.. Bacalao y Jamon. Barramundi and Braised Veal. Beef in Oyster Sauce. Blue Eye cod wrapped in Prosciutto. Carpetbag Steak. Chicken and Prawn Salad. Chicken and Seafood Paella. Chorizo and Clams. Chorizo and Pork. Coast and Roast. Cod and Beef Ribs. Dam ‘n’ Ham. Hoof and Harbour. Jelly Fish and Pork Salad. Lobster and Black Pudding. Lobster and Chicken. Mare e Montagna. Mussels and Beef Fillet. Oysters Kilpatrick. Poulet Saute Marengo. Prawn and Pork Wontons. Pork Belly and Scallops. Pork and Clams. Pancetta wrapped Salmon. Reef and Beef. Roast lamb with Anchovy. Rudder and Udder. Roast Jewfish and Confit Pork Cheeks. Ship to Shore. Squid stuffed with Jamon. Steak and Moreton Bay Bugs. Salmon Confit with Prosciutto and Horseradish. Sweetbread and Chicken Terrine with Asparagus and Yabbies. Tortellini of Slow Braised Pork Shoulder and Pumpkin with sautéed Yabbie Tail. Veal Medallions and Lobster Tails. Vitello Tonnato. Veal with Prawn and Morels..... This is my version of surf 'n' turf...


Slow Cooked Pork Sausage and Mussels.

Ingredients
4 pure pork sausages
3 tbsp of extra virgin olive oil
1 red onion, chopped
1 carrot, peeled and grated
2 garlic cloves, finely chopped
1 tbsp of flour
100ml white wine
100ml of tomato puree (not concentrate)
250ml chicken stock (I used fake)
4 cloves
1 cinnamon stick
Fresh black and white pepper
500g live mussels.
Freshly chopped parsley

Method.
Heat the oil over a high heat and brown the sausages. This should only take 2 minutes or so.
Move the sausages to a plate and stab each sausage with a clove.
Transfer the sausages to an oven proof dish and allow to rest.
Lower the heat and using the same pan used for the sausages, gently sauté the onion, carrot and garlic for 30 minutes.
Allow the aromatics to cook right down and colour gently.
Add the flour and stir about for 1 minute.
Pour in the liquids and bring to the simmer.
Add the cinnamon stick and season with pepper.
Pour this tomato and wine sauce all over and around the sausages and bake covered for 3 hours at 100c or the lowest temperature your oven will cook at.
After 3 hours the sausages will be extremely tender with a delicious gelatinous quality.
Remove the sausages to a plate and fish out the cloves.
Discard the cloves and cut the sausages into halves or as you wish. Keep the sausages warm.
Turn up the oven to the highest setting.
Place the mussels into the sauce in the oven dish used to cook the sausages.
Cook this in the oven, until the mussels open, about 5 minutes or so.
Serve the sausages in bowls with the mussels and sauce spooned over.
Sprinkle with parsley. Serves 2.