Grilled Double Pork Sausages & Asparagus Salad
with Creamy Potatoes & Charred Onion
Sausages on a barbecue? If that’s not a match made in heaven, we don’t know what is! Perfectly grilled pork sausage is paired with sweet, slightly charred onions, creating a delicious blend of savoury and caramelised notes. Served hot off the grill, it’s an effortless crowd-pleaser that’s ideal for backyard gatherings and summer cookouts. No BBQ? No worries! Just follow the stovetop and oven method.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Red Onion
4
herbed pork sausage
(Contains: Sulphites, Wheat, Gluten; May be present: Sulphites)
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Asparagus
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Cut potato into bite-size chunks.
• Half-fill a medium saucepan with boiling water
and add a generous pinch of salt.
• Cook potato in the boiling water, over high heat,
until easily pierced with fork, 12-15 minutes.
Drain and return to the saucepan.
• Add chicken-style stock powder and toss to
combine. Set aside to cool slightly.
• Meanwhile, trim asparagus.
• In a medium bowl, combine asparagus, a drizzle
of olive oil and a pinch of salt and pepper.
• Thinly slice onion (see ingredients).
• In a second medium bowl, combine onion,
a drizzle of olive oil and a pinch of salt
and pepper.
• When BBQ is hot, grill onion on BBQ flat plate,
tossing occasionally, until tender and slightly
charred, 4-5 minutes.
• Grill asparagus on flat plate, turning
occasionally, until tender, 3-4 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive
oil over high heat. Cook onion, tossing occasionally,
until tender and lightly charred, 4-5 minutes.
Transfer to a plate. Return frying pan to high heat
with a drizzle of olive oil. Cook asparagus, tossing,
until tender, 5-6 minutes.
• Brush herbed pork sausages with olive oil.
• Grill sausages, turning occasionally, until cooked
through and slightly charred, 10-15 minutes.
No BBQ? Preheat oven to 240°C/220°C fan-forced.
Place sausages on lined oven tray, drizzle with olive
oil and turn to coat. Bake until cooked through,
12-16 minutes.
• Add dill & parsley mayonnaise to the potatoes
and toss to combine.
• In a third medium bowl, combine asparagus,
mixed salad leaves and a drizzle of balsamic
vinegar and olive oil. Season to taste.
• Divide grilled pork sausages, creamy
potatoes and asparagus salad between plates.
• Top sausages with charred onions to
serve. Enjoy!
