BACON WRAPPED SAUSAGES
November 1, 2018
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This is a classic Kiwi dinner, jazzed up just a little bit. Bacon wrapped sausages add extra yum-factor, and the potato and egg salad includes kumara, extra veggies and a lightened up yoghurt-based dressing.

This is a classic Kiwi dinner, jazzed up just a little bit. Bacon wrapped sausages add extra yum-factor, and the potato and egg salad includes kumara, extra veggies and a lightened up yoghurt-based dressing.

Cooking the sausages on a rack set over a roasting dish is a good way to get rid of the excess fat – it can be surprising how much comes out.

Top tip: the leftover potato salad is definitely best eaten cold!

 

PRINT RECIPE PDF

 

This is a classic Kiwi dinner, jazzed up just a little bit. Bacon wrapped sausages add extra yum-factor, and the potato and egg salad includes kumara, extra veggies and a lightened up yoghurt-based dressing.

BACON WRAPPED SAUSAGES

Difficulty: Easy
Ready In: 35 minutes
Serves: 4

This is a classic Kiwi dinner, jazzed up just a little bit. Bacon adds extra yum-factor to the sausages, and the potato and egg salad includes kumara, extra veggies and a lightened up yoghurt-based dressing.

QUICK PRINT

Ingredients

SAUSAGES

  • 600 g pork sausages (8-10 sausages/1lb 5oz)
  • 200 g streaky bacon (7oz)

POTATO SALAD

  • 600 g potatoes (1lb 5oz)
  • 400 g red kumara (14oz)
  • 6 eggs
  • 1 red capsicum
  • 1 small red onion
  • 1/2 cup plain, unsweetened yoghurt (125ml)
  • 1/4 cup aioli or mayonnaise (60ml)
  • 2 Tbsp finely chopped parsley (optional)
  • 1/2 Tbsp wholegrain mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

TO SERVE

  • 1/2 telegraph cucumber
  • 2 large tomatoes

Instructions

  1. PREPARE SAUSAGES

    Preheat oven to 190ºC (375ºF) fan bake. Wrap sausages in bacon and place on a rack set over a roasting dish. Bake for 25 minutes, until sausages are golden brown and cooked through.

  2. PREPARE POTATO SALAD

    Meanwhile, peel potatoes and kumara and chop into 2-3cm pieces. Place in a large saucepan and cover with water. Boil for 8 minutes, then add eggs and boil for a further 8 minutes.

  3. While potatoes are cooking, finely dice capsicum and thinly slice onion. Whisk together yoghurt, aioli or mayo, parsley (if using), mustard, salt and pepper.

  4. Drain potatoes, kumara and eggs well. Remove eggs, run under cold water to cool a little, then peel and cut in half. In a large bowl, gently combine potatoes, kumara, capsicum, onion and whisked yoghurt mixture. Carefully stir through egg halves. Season with extra salt and pepper, to taste (if needed).

  5. SERVE

    Thinly slice cucumber and tomato. Serve sausages with a generous helping of potato salad and slices of cucumber and tomato.

Recipe Notes

WINE MATCH: A Sauvignon Blanc or a Rosé.
GLUTEN-FREE OPTION: Ensure sausages, bacon and aioli/mayo are gluten-free.
INGREDIENT SWAP: You could replace the sausages with chicken (breast, thighs or tenderloins). Use more or less potato vs. kumara depending on your preference.
STORING AND REHEATING: Leftover potato salad is best eaten cold. Sausages can be reheated in the microwave or eaten cold.

 

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2 Comments

  1. Samantha says:

    Loved the potato salad, have never put yoghurt in with it before, tasted great. Thank you

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