Beef Sausage Sizzle & Charred Corn Cob
with Capsicum & Mustard Mayo
If you want something sizzling, juicy and oozing with flavour, then these caramelised onion and parsley beef sausages are the ones for you. Pile them high in sausage sizzle fashion with charred capsicum, mustard mayo and corn cob to finish it off. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
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
Brown Onion
1
Capsicum
4
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1
Corn
2
Garlic
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1 packet
Mixed Salad Leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
Utensils
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 microwave-safe bowl, microwave the
butter and garlic in 10 second bursts, until melted.
Season to taste.
• 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 the
boil. Cook corn in boiling water until tender and bright
yellow, 5 minutes. Drain. Cover to keep warm.
• Meanwhile, brush caramelised onion & parsley
beef 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 corn and sausages are cooking, grill onion and
capsicum, tossing occasionally, until tender and
slightly charred, 6-8 minutes. Transfer to
a bowl.
• When veggies are done, grill buns, turning, until
warmed through, 2-3 minutes.
No BBQ? Return frying pan to high heat with a
drizzle of olive oil and cook onion and capsicum,
tossing occasionally, until tender and lightly charred,
4-5 minutes. Bake hot dog buns directly on a wire oven
rack until heated through, 3 minutes.
• To the bowl with the capsicum and onion, add mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Brush corn with remaining garlic butter.
• Fill hot dog buns with some charred capsicum salad and beef sausages. • Drizzle over mustard mayo. • Serve with corn cob and any remaining capsicum salad. Enjoy!
