Pork and apple are old mates from way back – and the sweet and savoury combo works just as well when the apple is part of a crisp salad. Continue the theme with cheese and potato, another delicious duo that makes this an all-star dinner.
/ serving 4 people
/ serving 4 people
All-American Spice Blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
classic pork sausages(ContainsSulphitesMay be presentSoy)
smokey aioli(ContainsEggMay be presentTree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil, the All-American spice blend and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. In the last 8 minutes of cook time, scatter the shredded Cheddar cheese over the potatoes, then return to the oven and bake until melted and golden.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages and cook, turning often, until browned, 5-6 minutes. Transfer the sausages to a second oven tray lined with baking paper and bake until cooked through, 12-15 minutes.
While the sausages are baking, shred the cos lettuce. Grate the carrot (unpeeled). Thinly slice the apple into wedges. Thinly slice the cucumber. Finely chop the chives.
In a large bowl, combine 1 tbs olive oil with a good squeeze of lemon juice (see ingredients list). Season with a pinch of salt and pepper and mix well.
Just before serving, add the cos lettuce, carrot, apple and cucumber to the dressing and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the cheesy American potatoes, pork sausages and apple and carrot salad between plates. Sprinkle with chives and serve with the smokey aioli.