Mini Beef and Pork Sausages with Cheesy Chips and Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using).
2. Pat chips dry, place on prepared tray in a single layer, drizzle with oil and season. Bake (on second highest oven rack) for about 15 minutes, to start with, until tender. Turn oven to high grill. Grill chips for about 10 minutes, until golden and crispy. Turn once during grill time to ensure even cooking.
3. While potatoes cook, prepare the salad. Separate cos lettuce leaves; dice tomato; remove core and seeds from capsicum and thinly slice. Set all aside in a large bowl.
4. When cheesy chips are grilling (about 10 minutes cook time remaining), heat a drizzle of oil in a large fry-pan on medium heat. Cook sausages for 5–7 minutes, until cooked through. Turn often to ensure even cooking.
5. When potatoes have 3 minutes cook time remaining, remove from oven and sprinkle over Parmesan cheese. Return to oven and grill for about 3 minutes, until Parmesan cheese is crispy and golden.
6. Add honey and mustard dressing to salad and toss to combine.
7. divide cheesy chips, mini beef and pork sausages and salad between plates and serve BBQ sauce on the side.