Crumbed Chicken Sausages with Broccoli Pea Smash

Crumbed Chicken Sausages with Broccoli Pea Smash

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 27, 2016.
Order Now
Order Now

Take sausages out of fridge about 30 minutes before cooking, to bring to room temperature.

Ingredients

KUMARA CHIPS

  • 600g red kumara, cut into 1cm-thick chips

CRUMBED CHICKEN SAUSAGES

  • ¼ cup flour seasoned with ¼ teaspoon salt
  • 1 egg
  • 2 tablespoons milk
  • ¾ cup panko breadcrumbs
  • 550g chicken chipolatas (at room temperature)

BROCCOLI PEA SMASH

  • 1 head broccoli, florets and stalk roughly diced
  • 1 clove garlic, roughly chopped
  • 2 cups frozen peas, defrosted
  • 1½ tablespoons chopped mint leaves
  • 1 tablespoon olive oil
  • 2 teaspoons butter

CURRY MAYO

  • ¼ cup mayonnaise
  • ¼ teaspoon sweet chilli sauce
  • ¼ teaspoon vinegar (e.g. red wine, white wine)
  • ½ teaspoon mild curry powder

TO SERVE

  • ¼ cup tomato sauce (optional)

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Bring two cups of salted water to the boil in a medium pot (with a lid).
  2. Toss kumara with a drizzle of oil on prepared tray and season with salt. Bake for about 25 minutes, until golden and cooked through. Turning once during cooking. Place seasoned flour in a bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Set aside
  3. Add broccoli and garlic to pot of boiling water, stir and cook for about 2 minutes. Add peas and cook for a further 2 minutes (with lid on), until veggies are bright green and tender. Drain any excess water.
  4. Return broccoli and peas to pot and mash with a potato masher, until lightly smashed. Add remaining broccoli pea smash ingredients, stir to combine and season to taste with salt and pepper. Cover and keep warm.
  5. While broccoli is cooking, crumb sausages. Coat each sausage first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Heat a drizzle of oil in a large fry-pan on medium heat.
  6. Cook sausages, in batches, for 3–4 minutes, turning occasionally, until crumb is golden on all sides and sausages are cooked through. In a small bowl mix all curry mayo ingredients together.
  7. Divide kumara chips, crumbed chicken sausages and broccoli pea smash between plates. Serve curry mayo on the side and a dollop of tomato sauce for dipping (if using).

Nutritional Information

Energy 2436 kj
582 kcal
Protein 28.8g
Carbohydrate 26.3g
Fat 39.4g