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Curtis Stone's chargrilled sausages with sweet potato salad
Curtis Stone's chargrilled sausages with sweet potato salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up a delicious weeknight meal featuring grilled beef sausages and sweet potato salad by Curtis Stone.
Ingredients:
  • 500g small sweet potatoes, peeled, cut into 2cm-thick slices
  • 36.40 gm olive oil, divided
  • 8 (560g pkt) Beef, Herb & Garlic Sausages
  • 20.00 ml Italian Red Wine Vinegar
  • 8.85 gm Wholegrain Mustard
  • 40g Baby Spinach & Rocket
  • 1/4 small red onion, thinly sliced
Instructions:
  • Preheat your oven to 200C (180C fan-forced) with a large heavy baking tray inside for at least 10 minutes on the bottom rack.
  • Coat sweet potatoes with 1 tablespoon oil in a large bowl. Season with salt and pepper. Spread sweet potatoes in a single layer on a hot tray. Roast for 25-30 mins, flipping occasionally, until golden brown and tender.
  • Preheat a chargrill pan over medium-high heat. Gril the sausages for 12-15 mins until caramelised and fully cooked. Transfer to a plate.
  • Whisk together the vinegar, mustard, and remaining olive oil in a small bowl until well blended. Season with salt and pepper to taste. In a large bowl, combine the sweet potatoes with the vinaigrette, spinach, arugula, and red onion. Transfer the salad to a large serving platter.
  • Present the sausages alongside the sweet potato salad.

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