what you need
- 1 pack Three Aussie Farmers Sicilian Style Sausages
- 4 hash browns
- 2 tomatoes, halved
- 3 large portobello mushrooms
- 6 bacon rashers
- 150g haluomi, sliced
- 50ml olive oil
- 25ml balsamic vinegar
- 60g baby rocket
- 6 cherry tomatoes, halved
- 1 avocado, halved and sliced
- 4 smoked salmon slices
- 4 caper berries
- 4 slices sourdough rye, toasted
- 2 waffles
- 4 eggs
- Salt & pepper, to taste
- 200g beetroot hommus
- wedge of lemon, to serve
- 2 cups vanilla yoghurt
- 1 cup nut muesli
- 2 strawberries
- 1 large platter
how to make it
- Preheat fan-forced oven to 200OC.
- Place hash browns on a lined baking tray. Bake for 15 mins. Put tomatoes and mushrooms on baking lined tray. Season with with salt and pepper then drizzle olive oil over the top. Turn the hash browns to the other side and place in the tray of tomatoes and mushroom. Bake for a further 15 mins.
- While baking, use 3 pans and cook sausages according pack instructions, bacon and haluomi until golden brown. Then set aside
- In a large mixing bowl combine olive oil, balsamic vinegar, rocket and cherry tomatoes. Season to taste and toss.
- Use a large fry pan on med – high heat, fry 4 eggs to desired style.
- Now its time to construct the platter. Place the rocket and cherry tomato salad onto centre of the platter, followed by the avocado slices on one side, then smoked smoked top off with caper berries. Place haluomi on the other side. Layer the toast, waffles and hash browns around the edge. Carefully put the fried eggs in next to the hash browns. Next place the tomatoes and mushrooms, followed by the sausages and bacon. Place beetroot hommus in a small bowl.
- Divide yoghurt into 2 smaller bowls then sprinkle half the muesli into each bowl followed by the strawberry.
- Serve and enjoy
This is simple to make but requires good timing, so have everything laid out ready to go.
Three Aussie Farmers Pulled Pork
Dan & Steph have gone all out on this one – Aussie pork minced and tossed with tomato, fennel and a hit of chilli. This sausage is a tribute to the fiery flavours of Southern Italy. Slice and add to pasta to spice things up, or just tuck in when they’re hot off the barbie.