Aussie Beef Sausages with Tomato Chutney

Name: Aussie Beef Sausages with Tomato Chutney
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 400 g sweet potato; 1.5 tbs olive oil; 1 cob corn; 6 Aussie Beef Sausages; 2 tsp balsamic vinegar; 1 bag baby spinach leaves; 1 tsp butter; 3 tbs Tomato Chutney

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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

Tags:

Egg Free

•Naturally Gluten-Free

•High Protein

•Under 30 Minutes

Allergens:

Sulphites

•Gluten

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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;)

Nutritional Values

per serving

Calories2770 kcal

Fat31.8 g

of which saturates11.2 g

Carbohydrate55.8 g

of which sugars21.4 g

Protein34 g

Sodium793 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Baking Paper

•Baking Tray

•Grill Pan

•Small Bowl

•Whisk

Cooking Steps

1

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.

2

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.

3

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.

4

In a small bowl or jug whisk together the balsamic vinegar and remaining olive oil.

5

In a medium bowl, combine the baby spinach and roast sweet potato and drizzle with the dressing.

6

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.