Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 6 people
Estimated cost per serve is 10.1 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1 green capsicum, thinly sliced
- 1 red capsicum, thinly sliced
- 2 red onions, thinly sliced
- 2tablespoons flat-leaf parsley, finely chopped
- 700grams small orange sweet potatoes, scrubbed
- 200grams button mushrooms, thickly sliced
- 6 crusty long rolls, split
- 1/2 cup vintage cheddar, coarsely grated
- 2tablespoons olive oil
- 2tablespoons American mustard
- 6 thick beef sausages (see tip)
Nutrition per serving
3170kJ / 755Cal
3170 Kilojoules or 755 Calories
36% of daily energy intake*
Protein
28.3grams
Fat
38.2grams
Carbs
71.7grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Line a baking tray with baking paper. Cut sweet potato into long thin wedges. Place on tray in a single layer. Bake for 35 minutes or until golden and tender.
Step 2 of 4
Meanwhile, heat 1 tbs of the oil in a large frying pan over medium-high heat. Cook onion, capsicum and mushroom, stirring often, for 5-7 minutes or until tender. Transfer to a plate. Cover to keep warm.
Step 3 of 4
Heat remaining oil in same pan over medium heat. Cook sausages, turning, for 7 minutes or until browned and almost cooked through. Remove from pan and halve lengthways. Return to pan and cook, cut-side down, for a further 2-3 minutes or until golden and cooked through.
Step 4 of 4
Fill rolls with vegetable mixture and sausages. Top with cheese and drizzle with mustard. Scatter parsley over wedges and serve with rolls.
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