Pork Sausage Sizzle & Charred Capsicum
with Corn Cob & Mustard Mayo
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
Corn
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
1
Capsicum
2
Garlic
1
Brown Onion
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
Cooking Steps
• Finely chop garlic. Thinly slice brown onion and capsicum. Halve corn cob. • In a medium bowl, combine onion, capsicum, a drizzle of olive oil and a pinch of salt and pepper. • In a small heatproof bowl, microwave the butter and garlic in 10 second bursts, until melted. Season with salt and pepper. • Slice hot dog buns in half lengthways, 3/4 of the way through and brush with half of the garlic butter.
• When BBQ is hot, grill corn, turning, until charred and cooked through, 10-15 minutes.
No BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.
• Meanwhile, brush the pork, garlic and herb sausages with olive oil, then grill, turning occasionally, until cooked through and slightly charred, 8-12 minutes. • Transfer to a plate and cover to keep warm.
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.
• While the corn and sausages are cooking, grill onion and capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a bowl. • When veggies are done, grill buns, turning, until lightly golden, 2-3 minutes.
No BBQ? Cook onion and capsicum, tossing occasionally, until tender and lightly charred, 4-5 minutes over a high heat. Bake hot dog buns directly on a wire oven rack until heated through, 3 minutes.
• To the bowl with the capsicum, add mixed salad leaves, a drizzle of vinegar and olive oil. Season. • Brush corn with remaining garlic butter.
• Fill hot dog buns with some charred capsicum salad and pork sausages. Drizzle over mustard mayo. • Serve with corn cob and any remaining salad. Enjoy!
