Lamb and Rosemary Sausages with Greek Salad
Serves: 3
Time: 25 mins
I like to browse through cooking magazines regularly looking for inspiration for new ideas and this week I saw this really cute way of presenting sausages. I am actually a lover of the humble sausage, I think I mentioned that last week, but they aren’t really much for pretty presentation and you know I like things pretty. But thread them onto a couple of funky looking metal skewers and the humble little sausage all of a sudden looks cool. I’m totally going to do this for our next BBQ. If you wanted to add some carbs to this meal, a simple potato salad would work. I’m still on an eating light buzz after the holidays, so instead I just added some buttered rye sourdough for my boys.
Add Condiments
What're your favourite condiments to have with sausages? Mine is the worst and least healthy condiment of all, but there is a time and a place for everything, so I will confess - I love sausages with American mustard! Dijon is an ok substitute, but I don't find it works with every sausage but call me crazy... American Mustard, I will eat with any sausage yum! My second favourite has to be tomato sauce. I wish I could say something slightly more classy like tomato chutney, but the truth is I like the good old Heinz.
Leftovers
Lunch tomorrow is very dependant on how much you eat because there are no carbs with this meal. I ate 3 sausages and most of the salad, so we only had a little leftover.
What you'll need
8 nice fat lamb and rosemary sausages
1 Lebanese cucumber
1 packet of cherry tomatoes
1/2 red onion
1/2 bunch flat leaf parsley
150g Danish feta
100g black kalamata olives pitted
From the Pantry
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper
Optional extra for Lunch
2 hard boiled eggs
Feeding Four
To play it safe, I will add an extra four sausages to the feeding four list, 1 punnet of cherry toms, 1 cucumber and 50g extra cheese and 50g extra olives. You can also use the rest of the red onion.
Prep
Make Salad
Slice cherry toms in half, cucumber into bite sized pieces (triangles look cool), peel the red onion and cut into a large dice and pick the parsley leaves and roughly chop.
Combine all together with the olives, and set aside.
Dice or crumble the feta and keep separate.
Cook Sausages
Heat the bbq to 200 degrees. Cook your sausages as normal on the grill side rotating regularly for approx 8 minutes. Alternately you could thread the sausages onto your skewers and just turn from side to side but I like a nice even colour right round so once my sausages are cooked I will then tread onto the skewers to present.
Plate it Pretty
If you don’t have a platter large enough to fit both the salad and the sausages, you could present the sausages on a board with the mustard and a sprig of herbs. Otherwise, add the olive oil and balsamic to the salad, along with some sea salt flakes and fresh cracked pepper and toss well.
When plating dishes that are sharing space on a plate, I always seem to gravitate towards a crescent shape, so take one third of the salad and spread it in a crescent shape across one side of the platter, scatter over two thirds of the feta, take another third of the salad and scatter over top, follow with almost all of the remaining cheese. And then top with the last of the salad and dot around the last few pieces of cheese.
Enjoy!
Lunch tomorrow
Tomorrow’s leftovers depend entirely on how much you eat. We only had a little bit of salad and 1 sausage leftover; if you wanted to bulk this up, you could put the sausage with some hard boiled eggs.