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Sausage baguettes with pumpkin chips
Sausage baguettes with pumpkin chips
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Upgrade classic hot dogs and fries with a gourmet twist in this mouthwatering baguette and pumpkin chip dish.
Ingredients:
  • 800g butternut pumpkin, peeled, cut into 2cm-thick batons
  • 36.40 gm olive oil
  • 375g pork sausage
  • 2 medium brown onions, thinly sliced
  • 480g baguette
  • 61.88 gm whole-egg aioli
  • 250.00 ml firmly packed watercress sprigs
  • Fruit chutney, to serve
Instructions:
  • Boil pumpkin in a large saucepan for 4 to 5 minutes until just tender. Drain and cool slightly. Combine pumpkin and oil in a large bowl, then toss to coat.
  • Preheat a greased barbecue plate or chargrill over medium-high heat. Grill sausages, turning occasionally, for 5 to 6 minutes or until fully cooked.
  • Sear sausages, pumpkin chips, and onions together until lightly browned, for about 4 to 5 minutes.
  • Slice the bread into four equal portions. Slice the baguettes along the tops without cutting all the way through. Spread aioli on one side of each baguette. Fill with sausages, onion, watercress, and chutney. Accompany with pumpkin chips and serve.

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