Bob Hart's Sausage Saltimbocca Sanger

I stumbled upon a gem of a recipe in an English mag called Waitrose Food Illustrated for a sausage saltimbocca sandwich. And with a little bit of adaptation for local conditions, here it is:

- Pick up four good pork snags – pure porkers from Donati Fine Meats in Lygon St, Carlton, are best, but if you have a local favourite, buy those. Pick up, also, four generous slices of prosciutto, 7 fresh sage leaves and two ciabatta rolls or one ciabatta loaf.

- Lay out a slice of prosciutto, stretch a sage leave across one end, put a snag on top of the leaf and roll up, wrapping the sausage and the sage together. Do this for each snag. Lightly dust all four with plain flour.

- In a sturdy pan, heat a good slosh of EV olive oil and a knob of butter. Toss in the remaining sage leaves and the sausage parcels and brown evenly for 10-15mins. Drain off some fat, slosh in 150ml white wine and allow to bubble away for another 10 mins to cook the snags through and create a thick sauce. Lift out the snags, add another knob of butter and swirl briefly. Remove from heat.

- Split the ciabatta rolls or halve and split the loaf. Grill the insides to char slightly, and rub the inside of the bottoms with a clove of garlic. Top each with two of the sausage parcels, drizzle the sauce over the snags, replace the top of the rolls or loaf and eat. Under no circumstances discuss this recipe with your cardiologist.