BBQ Chicken Sausages with Roast Kumara Salad
It's time to wheel out the barbie and whip up a fresh summer salad! This clever combo lets you do both in one go and it even includes tasty chicken bacon for all those didicated meat lovers out there. We balance the meal with a liberal helping of barbecued kumara and crunchy salad vegetables
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 8 Tegel Fresh Chicken Sausages
- 200g packet Tegel Chicken Bacon Rashers
- 1 kg orange kumara, peeled and cut into even sized chunky pieces
- 4 stalks celery, sliced
- 3-4 spring onions, trimmed and sliced
- 3 gherkins, chopped
- 2 Tbsp chopped fresh parsley
- 1/2 cup Eta Aioli
Method
1. Wrap each Tegel Fresh Chicken Sausage in a Tegel Chicken Bacon Rasher and secure with a toothpick.
2. Cook the kumara in boiling water for 4 minutes, drain and toss with 2 tablespoons oil.
3. Cook chicken sausages on a preheated barbecue over a low to medium heat, for 10-12minutes turning occasionally until golden and well cooked.
4. Barbecue the partially cooked kumara on a lightly oiled hot barbecue plate, until tender, turning regularly.
5. Arrange the Kumara on a platter with sliced celery and spring onions, chopped gherkins and parsley. Spoon over ETA Aioli .
Serve with the Chicken Sausages.
