Double Beef Sausage Sizzle & Charred Corn Cob
with Capsicum & Mustard Mayo- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Sulphites
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
- Milk
- Soy
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.
Ingredients
2
Garlic
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1
Capsicum
8 piece
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1
Brown Onion
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1
Corn
1 packet
Mixed Salad Leaves
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 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 caramelised onion and 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 (cook in batches if your pan is getting crowded).
• 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 beef sausages. Drizzle over mustard mayo. • Serve with corn cob and any remaining salad. Enjoy!
