Sausages with Herb Crumb and Tomato Relish
- ½ cup breadcrumbs
- ½ cup fresh herbs (i.e. parsley, basil and thyme), finely chopped
- 8 beef sausages, skin removed
- 3½ Tbsp Tbsp Select olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 400 g can Homebrand diced tomatoes, juice strained
- 1 tsp curry powder
- 1 tsp salt
- ¼ cup Homebrand brown sugar
- ¼ cup white wine vinegar
- ½ bag salad greens
- Potato salad
- 700 g boiling potatoes
- 3 Tbsp cider vinegar
- 1 tsp brown sugar
- 1 tsp Dijon mustard
- ½ red onion
How to Chop Herbs
In a medium sized bowl combine the breadcrumbs and herbs.
Slightly flatten the sausages, and roll in the crumb mixture until well coated. Refrigerate on baking paper until ready to cook.
Heat 2 Tbsp olive oil on a BBQ or a frying pan to a medium heat. Cook the sausages for 5 minutes on each side keeping an eye on them to make sure they do not over brown.
To make the relish: Heat the remaining 1 Tbsp olive oil in a small saucepan on medium heat and soften the onions and garlic for 5 minutes. Add the tomatoes, curry powder, salt, brown sugar and vinegar.
Cook on a medium heat for 15 to 20 minutes until thickened. Serve either warm or cold.
To make the potato salad: Cover the potatoes with cold salted water and bring to the boil. Boil until tender. While the potatoes are cooking, prepare the dressing by combining the cider vinegar, ½ Tbsp oil, brown sugar and Dijon mustard. Mix well. Drain the potatoes and allow them to dry, then while still warm add the sliced red onion and the prepared dressing, tossing well.
Serve sausages with tomato relish, potato salad and salad greens.