Double Roast Pork Sausages & Chimichurri Sauce
with Warm Roast Veggie Medley- Sulphites
- Gluten
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Eggs
- Cashew
- Walnut
- Almond
- Macadamia
This dish boasts four delicious components, which come together in four simple steps. From the tasty sausages and bright veggie toss to the chimichurri sauce that adds a salsa flair, we can't decide which bit we like best! *We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
sweet potato
1
tomato
1
zucchini
1 sachet
Aussie spice blend
2 packet
Pork, Garlic & Herb Sausages
(Contains: Sulphites, Gluten, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
1 bag
baby spinach leaves
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and tomato into bite-sized chunks. Cut zucchini into rounds. • Place sweet potato, tomato and zucchini 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.
• While the veggies are roasting, place the pork, garlic & herb sausages on a second lined oven tray and bake for 10 minutes. Divide sausages between two trays if too crowded. • Turn the sausages and continue baking until browned and cooked through, 10-12 minutes.
• When the roast veggies have cooled a little, add baby spinach leaves and a drizzle of white wine vinegar to the oven tray. • Gently toss to combine. Season to taste.
• Divide the roast pork sausages and roast veggie medley between plates. • Spoon chimichurri sauce over the sausages to serve. Enjoy!
