SAUSAGE AND ROAST VEGGIE SALADS
These sausage and roast veggie salads are made extra tasty with the addition of a homemade caramelised onion dressing. Add some cherry tomatoes to up the veggie content!
This isn’t the quickest of meals as roasting the veggies takes a bit of time. It’s an easy, low stress cook though, where you can potter off and do other things!
I used a combination of beef and pork kransky sausages, which I found at New World. Other sausages would be perfectly acceptable, you just might want to cut them up into smaller pieces.
If this type of meal (salad that isn’t just rabbit food!) appeals to you, check out some of my other hearty salad options:
- Eggplant, bacon and haloumi salad
- Chicken, crumbed camembert and grape salad
- Crispy tofu salads
- Beef, macadamia and kumara crisp salads
- Fish and chip salads
SAUSAGE AND ROAST VEGGIE SALADS
These sausage and roast veggie salads are made extra tasty with the addition of a homemade caramelised onion dressing. Add some cherry tomatoes to up the veggie content!
Ingredients
ROAST VEGGIES
- 2 large orange kumara (500g/1lb 2oz)
- 2 medium potatoes, i.e. Agria (250g/8.8oz)
- 2 carrots
- 1 Tbsp olive oil
- 1 tsp garlic powder
SAUSAGES
- 600 g beef or pork kransky or breakfast sausages (1lb 5oz)
DRESSING AND SALAD
- 2 small brown onions
- 2 Tbsp pumpkin seeds
- 3 Tbsp olive oil, divided
- 3 Tbsp balsamic vinegar, divided
- 1 Tbsp brown sugar
- 3 Tbsp water
- 1 tsp Dijon mustard
- 80 g gouda, Swiss or edam cheese (2.8oz)
- 125 cherry tomatoes (4.4oz) (optional)
- 120 g baby rocket (4.2oz)
Instructions
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
PREPARE ROAST VEGGIES AND SAUSAGES
Peel kumara, potatoes and carrots (skip this step if you prefer to leave the skin on - scrub clean instead). Dice kumara and potatoes into roughly 2cm (0.8in) cubes. Slice carrots into 5mm (0.2in) thick rounds. Place on prepared tray, drizzle with oil, sprinkle with garlic powder and season with salt and pepper. Toss with your hands to combine, then arrange in a single layer. Roast in the upper half of oven for 20 minutes.
Place sausages on a rack set over a roasting dish. Once veggies have cooked for 20 minutes, rotate tray to lower half of oven and place sausages above. Roast for 20-25 minutes, until sausages are cooked and veggies are a little crisp around the edges.
PREPARE DRESSING AND SALAD
Meanwhile, dice onions. Heat a large frying pan over medium-high heat. Add pumpkin seeds and cook for a couple of minutes, until toasted. Remove from pan and set aside. Add 1 tablespoon oil to pan, then onions, 2 tablespoons vinegar and the brown sugar. Cook, stirring frequently, until onions are soft and caramelised (10 minutes). Stir in water, mustard, remaining 2 tablespoons oil and 1 tablespoon vinegar, and reduce heat to very low to keep warm.
Dice cheese into small cubes and cut tomatoes in half, if using.
SERVE
Halve sausages. Divide rocket between individual serving plates or bowls. Top with roast veggies, sausages, cheese and tomatoes (optional). Drizzle with dressing and sprinkle with pumpkin seeds.
Recipe Notes
WINE MATCH: A rich Chardonnay.
GLUTEN-FREE OPTION: Choose gluten-free sausages.
INGREDIENT SWAPS / NOTES: The kransky sausages in this meal are fresh sausages from the butchery section (not the more processed ones found in the deli section). If you are unable to find them, use other sausages instead and cut them into pieces rather than halves.
STORING AND REHEATING: You can refrigerate individual portions in airtight containers and then reheat gently in the microwave until warm (so that cheese has just started to soften and rocket is partially wilted). Alternatively, if you prefer the rocket not to be wilted, store separately with cheese, tomatoes (if using) and pumpkin seeds, and reheat only the veggies and sausages. Dressing will solidify a little in the fridge so will also need to be warmed. Assemble salad just before serving.
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