Double Pork Sausages & Garlic-Crushed Potatoes
with Caramelised Onion, Pea Pod Salad & Beetroot Relish- Sulphites
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Soy
- Wheat
- Fish
- Sesame
- Milk
- Gluten
Fire up the grill and dive into a backyard BBQ feast! Juicy grilled pork sausages take centre stage, paired with buttery garlic potatoes that are oh-so-satisfying. On the side, a fresh pea pod salad brings a crisp, garden-fresh crunch, while a beetroot relish ties it all together. If you don’t have a BBQ, follow along with our stovetop method!
Ingredients
1
Red Onion
8
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites)
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Pea Pods
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
Nutrition Values
Cooking Steps
• Boil the kettle. Preheat BBQ to high heat. • Cut potato into bite-size chunks. Trim pea pods and halve lengthways. Thinly slice onion (see ingredients). Finely chop garlic. • In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • Brush the herbed pork sausages with olive oil.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• When BBQ is hot, grill sausages, turning occasionally, until cooked through and slightly charred, 8-12 minutes. No BBQ? In a large frying pan, heat a small drizzle of olive oil over medium heat. Cook sausages, turning occasionally, until browned and cooked through, 10-12 minutes.
• Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• In a medium bowl combine mixed salad leaves, pea pods, a drizzle of balsamic vinegar and a olive oil. Season to taste.
• Divide grilled pork sausages, garlic crushed potatoes and pea pod salad between plates. • Top sausages with grilled onion. Serve with roast tomato salsa. Enjoy!
