Aussie Beef Sausages with Tomato Chutney
The real superstar of this dish is Roza’s tomato chutney. Full of nothing but natural ingredients, with no artificial preservatives and no gluten. Made in the traditional style with sultanas and spices, you may find it tastes just like grandma used to make. With juicy sweet corn on the cob and tasty beef sausages, this dinner is too easy to like. Make sure to tag us in your finished masterpieces: #HelloFreshAU #rozastomatochutney
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
400 g
sweet potato
1 cob
corn
6
Aussie Beef Sausages
(Contains: Sulphites, Gluten, Soy;)
1 bag
baby spinach leaves
3 tbs
Tomato Chutney
(May be present: Tree Nuts.)
Not included in your delivery
1.5 tbs
olive oil
2 tsp
balsamic vinegar
1 tsp
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm cubes (unpeeled). Husk and halve the corn, and wash the baby spinach.
Toss the sweet potato in half of the olive oil and place on a lined oven tray. Cook in the oven for 30 minutes or until golden and tender.
Meanwhile, heat a BBQ or chargrill pan over a medium-high heat. Add the corn and Aussie beef sausages and cook, turning, for 10-12 minutes or until the corn is charred and the sausages are cooked through.
In a small bowl or jug whisk together the balsamic vinegar and remaining olive oil.
In a medium bowl, combine the baby spinach and roast sweet potato and drizzle with the dressing.
Divide the BBQ corn between plates and top with butter. Serve with the sausages, spinach and sweet potato salad and a dollop of the tomato chutney.
