These sausages are really practical and versatile for a picnic. You can cook them beforehand and wrap them well to keep warm, although they are also good cold. Alternatively, you can grill them at the picnic site if you have a portable barbecue or if you make a fire. The sausages can be eaten with your fingers and are good dipped into a bowl of seasoned yoghurt.
Cut the chicken breasts up roughly and put them in a food processor. Peel and chop the garlic and ginger and add to the chicken. Whizz until the chicken is well chopped, then add the curry powder, tomato purée, breadcrumbs, minced pork, onion and coriander or mint leaves. Season with salt and whizz again until it forms a pasty mixture.
Using wet hands, form the mixture into smallish sausage shapes. Smear them all over with oil and grill, turning often, until richly brown all over.
© 1997 Josceline Dimbleby. All rights reserved.