Name: Sticky maple lamb sausages with potato and minted pea salad recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 x 480g packets lamb and rosemary sausages; 4 garlic cloves; 8 fresh bay leaves; 84.38 gm maple syrup; 30.00 ml finely chopped rosemary, plus extra leaves to serve; 3 small desiree potatoes, thinly sliced; 2 yellow patty pan squash, thickly sliced; 56.88 gm extra virgin olive oil; 125.00 ml frozen peas; 125.00 ml mint leaves; 2 green onions, thinly sliced; 60g baby spinach; 60g fetta, crumbled; 42.00 gm lemon juice

Sticky maple lamb sausages with potato and minted pea salad recipe

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate the classic sausage sizzle with this simple and fast recipe that will soon become a family favorite.

Ingredients:

2 x 480g packets lamb and rosemary sausages
4 garlic cloves
8 fresh bay leaves
84.38 gm maple syrup
30.00 ml finely chopped rosemary, plus extra leaves to serve
3 small desiree potatoes, thinly sliced
2 yellow patty pan squash, thickly sliced
56.88 gm extra virgin olive oil
125.00 ml frozen peas
125.00 ml mint leaves
2 green onions, thinly sliced
60g baby spinach
60g fetta, crumbled
42.00 gm lemon juice

Instructions:

Following the picture as a guide, tightly coil the sausages and thread skewers through to form a cross, securing them together. Thinly slice 1 garlic clove and push bay leaves and garlic slices in between the coiled sausages. Crush the remaining garlic cloves. In a small bowl, combine maple syrup, 2⁄3 of the crushed garlic, and 1 tablespoon of rosemary. Brush the sausages with 1/3 of the syrup mixture.
Heat up the barbecue grill on medium. Grill the sausage, turning and generously coating with the remaining syrup mixture, for 12 to 15 minutes until fully cooked.
Place potato on a large microwave-safe plate, add 2 teaspoons of cold water, cover loosely with plastic wrap, and microwave on HIGH for 2 to 3 minutes or until just tender. Drain before using.
Combine potato, squash, 2 tablespoons oil, remaining garlic, and remaining rosemary in a bowl. Make sure all ingredients are well-coated. Preheat a barbecue grill to medium-high heat. Grill potato for 2 to 3 minutes on each side until charred and tender. Transfer to a large bowl. Grill squash for 2 to 3 minutes on each side until lightly charred and tender. Add the grilled squash to the bowl with the potato. Cover to retain warmth.
In a saucepan, boil peas for 2 to 3 minutes until tender. Drain. Combine peas, mint, onion, spinach, feta, lemon juice, and remaining oil with potatoes. Season, toss gently, and sprinkle sausages with extra rosemary before serving with salad.

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