While you might be thinking sweet and sour belongs on the Chinese takeaway menu, we think this flavour combo works well in this simple sausage tray bake. Give it a crack!
25 mins
Serves 2
Easy
what you need
2 packs Three Aussie Farmers Texas BBQ Style Sausages
1 head garlic, roasted
2 red onion, cut into wedges
4 potatoes, quartered
2 Tbsp. apple cider vinegar
¼ cup brown sugar
100ml water
1 Tbsp. sumac
Olive oil
6 red plums, halved and seeds removed
3 sprigs rosemary
1 Tbsp. fresh parsley leaves
how to make it
Pre-heat fan forced oven to 180⁰C.
In a lined baking tray, place onion, garlic and potatoes and bake for 35 mins.
In a jug, mix apple cider vinegar, sugar, water, sumac and olive oil and season with salt and pepper.
Add sausages, plums and rosemary, then cover with cider mix and bake for 45 mins.
Drizzle with olive oil and garnish with parsley leaves.
Serve and enjoy!
TIP: To make this recipe all year round, substitute fresh plums for tinned plums.
Made with 100% premium Aussie beef, this snag is a cracker! It’s full of flavour without the heat, just that good all round Texas BBQ spice with a touch of pepper and cumin.
Chuck it on a hot dog bun with cheese and onion, or whip up a salsa for something fresh!
