Pork and Herb Sausages with Grilled Corn and Smashed Potatoes

Pork and Herb Sausages with Grilled Corn and Smashed Potatoes

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 21, 2016.
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This tasty sausage dish is perfect with some tangy tomato relish!

Ingredients

SMASHED POTATOES AND CORN

  • 600g baby potatoes, scrubbed and cut into halves or quarters so they are all roughly the same size
  • 2 corn cobs, husk and silk removed
  • 1 tablespoon mayonnaise
  • 1 teaspoon mustard

SAUSAGES

  • 10 pork and herb sausages

SALAD

  • 1/2 cos lettuce, finely sliced
  • 2 tomatoes, diced 0.5cm
  • 1/2 tablespoon vinegar (e.g. cider, white wine, red wine)
  • 1 tablespoon extra-virgin olive oil

TO SERVE

  • 1/2 cup tomato relish

Steps

  1. a large pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
  2. Cook potatoes in boiling water for 14–16 minutes, until just tender. Cut corn cobs into thirds and add to pot of boiling water for the last 5 minutes of cook time, until bright yellow and tender. Use tongs or a spoon to remove corn cobs and set aside.
  3. Drain potatoes and return to pot with mayonnaise and mustard. Season with salt and pepper and roughly mash using a fork. Cover and keep warm.
  4. While potatoes cook, heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook sausages for 8–10 minutes, turning regularly, until browned on all sides and cooked through. If they brown too quickly, reduce heat. Alternatively cook on BBQ. Remove from pan, cover with foil to rest for a few minutes.
  5. In a large bowl combine lettuce, tomatoes, vinegar and oil, season to taste with salt and pepper and toss to combine. Or keep lettuce plain for kids.
  6. Place a few sausages on each plate along with corn, potatoes and salad. Serve a dollop of tomato relish on the side.

Nutritional Information

Energy 2273 kj
543 kcal
Protein 22.2g
Carbohydrate 46.6g
Fat 19.4g