Double Roast Pork Sausages & Chimichurri
with Roast Veggie Toss
- Almond
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
- Eggs
- Gluten
- Wheat
Ingredients
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)
1 packet
Baby Spinach Leaves
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Milk, Soy, Gluten, Wheat.)
1
Capsicum
1 sachet
Aussie Spice Blend
2
Potato
1
Tomato
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut potato, tomato and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with Aussie spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help with sprinkling the seasoning over the veggies!
If you've doubled your pork, garlic & herb sausages, cook in batches for the best results.
• When the roast veggies have cooled a little, add the baby spinach leaves and a drizzle of the white wine vinegar to the oven tray. • Gently toss to combine. Season to taste.
• Divide the roast pork sausages and roast veggie toss between plates. • Spoon the chimichurri over the sausages. • Sprinkle over flaked almonds.
Little cooks: Work your magic and add the finishing touch by sprinkling the almonds and spooning the chimichurri over the sausages!
