Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 1 large red capsicum, deseeded (diced)
- 1 large brown onion (thinly sliced)
- 1/4 cup continental parsley
- 250grams cherry tomatoes (halved)
- 1 1/2tablespoons red wine vinegar
- 1teaspoons Vegemite
- 1tablespoons wholegrain mustard
- 120grams baby rocket
- 2tablespoons olive oil
- 1 1/2tablespoons brown sugar
- 12 fresh bread rolls
- 12 beef sausages
Nutrition per serving
2080kJ / 497Cal
2080 Kilojoules or 497 Calories
24% of daily energy intake*
Protein
21.9grams
Fat
19.4grams
Carbs
56.8grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a saucepan over medium heat. Add onion and capsicum and cook for 8 minutes, stirring occasionally, or until vegetables are softened. Add tomato, Vegemite, sugar, vinegar and mustard. Bring to a simmer and cook, uncovered, for 10-15 minutes or until thickened. Spoon relish into a sterilised jar and cool. Refrigerate until ready to use.
Step 2 of 3
Chargrill, barbecue or pan-fry sausages over medium heat for 10-12 minutes, turning regularly, or until cooked through. To keep warm, wrap in foil and place into a heatproof container to transport.
Step 3 of 3
To serve, split rolls and fill with rocket, relish, sausage and parsley.
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