Family Aussie Beef Sausages with Tomato Chutney
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
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 kg
sweet potato
4 cob
corn
12
Aussie Beef Sausages
(Contains: Sulphites, Gluten, Soy;)
1 bag
mixed salad leaves
5 tbs
Tomato Chutney
(May be present: Tree Nuts.)
Not included in your delivery
3 tbs
olive oil
1 tbs
balsamic vinegar
1 tbs
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm cubes (unpeeled). Wash the mixed salad leaves.
Toss the sweet potato and corn in half of the olive oil and place on a lined oven tray. Season with salt and pepper. Cook in the oven for 30 minutes, turning halfway through cooking, or until the potatoes are golden and the corn is slightly charred.
Meanwhile, heat a BBQ, grill or chargrill pan over a medium-high heat. Add the beef sausages and cook, turning, for 10-12 minutes or until the sausages are cooked through.
In a small bowl or jug whisk together the balsamic vinegar and remaining olive oil.
In a large bowl, combine the mixed salad leaves and sweet potato and drizzle with the dressing.
Divide the corn between plates and top with the butter. Serve with the sausages, mixed salad leaves and sweet potato salad and a dollop of the tomato chutney.
