BBQ’d Italian Sausages with Chunky Potato Salad

BBQ’d Italian Sausages with Chunky Potato Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 31, 2016.
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Whip out the BBQ for this tasty mid-week meal.

Ingredients

CHUNKY POTATO SALAD

  • 600g baby potatoes, scrubbed and diced 2cm
  • 1 head broccoli, cut into small florets
  • 1 corn cob, husk and silk removed, kernels removed from cob
  • 2 tablespoons mayonnaise
  • Zest and juice of 1/2 a lemon
  • 2 tablespoons chopped parsley
  • 35g chopped walnuts and cranberry mix

BBQ’D ITALIAN SAUSAGES

  • 2 tablespoons oil
  • 450g Italian sausages
  • 1/2 cup tomato or BBQ sauce, to serve

Steps

  1. BBQ hot plate (if using) to medium. Bring a large pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water for 8–9 minutes, or until almost tender. Add broccoli and cook a further 2 minutes then add corn and cook for a further 1 minute until broccoli and corn are bright and just tender. Drain well and rinse under cold water to stop the cooking.
  3. While vegetables are cooking, heat oil in a large fry-pan or on BBQ hot plate on medium heat. Prick sausages a few times with a sharp knife to stop casing from splitting. Cook sausages for 3–5 minutes, turning occasionally, until brown and cooked through.
  4. In a large bowl, combine all remaining potato and broccoli salad ingredients with cooked vegetables. Season with salt and pepper and toss to combine.
  5. Divide some chunky potato salad and sausages between plates. Serve with your favourite sauce on the side.

Nutritional Information

Energy 1924 kj
460 kcal
Protein 23.3g
Carbohydrate 40.4g
Fat 33.6g