Dreaming of the weekend? If you need a good excuse to fire up the barbie mid-week to satisfy those BBQ cravings - you can't go wrong with sausages and salad.
20 mins
Serves 2
Easy
what you need
1 pack Three Aussie Farmers Farmhouse Sausages
1 lemon, juiced
2 Tbsp. olive oil
1 tsp. Dijon mustard
1 Tbsp. white wine vinegar
300g baby spinach
1 carrot, peeled into ribbons
1 cucumber, peeled into ribbons
4 radishes, sliced
1 Tbsp. parsley leaves
1 Tbsp. thyme leaves
Salt & pepper, to taste
how to make it
Cook sausages as per pack instructions.
Rest for 2 mins and slice diagonally.
In a small bowl whisk lemon juice, olive oil, mustard and vinegar together then set aside.
In a salad bowl, mix spinach, carrot, cucumber, radish, parsley, thyme and sliced sausages.
Pour dressing over salad, season with salt & pepper and gently toss
Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
