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Lamb & rosemary sausages with Greek style salad

Our thick lamb & rosemary sausages are juicy and flavourful and sided with a simple Greek salad. Perfect for summer nights with a chilled beverage!

Serves family of 4-5 people.

  • Prep

    25 mins

  • Cooking

    25 mins




  • 1kg BVFD Lamb and Rosemary Sausages
  • 1kg BVFD Lamb and Rosemary Sausages
  • 1 continental cucumber, deseeded and sliced
  • 100g pitted Kalamata olives
  • 150g Greek feta diced or crumbled
  • 1 red onion, peeled and thinly sliced
  • ½ bunch Italian Parsley, rough chopped
  • 1 lemon cut into 4 wedges
  • 1 capsicum, deseeded and sliced
  • Extra virgin olive oil
  • Pinch of dried oregano
  • Flaked sea salt and cracked white pepper


Step 1

Cook sausages in a heavy based pan searing all over until golden in colour and cooked through. Should take approx. 10-12 minutes.

Step 2

Meanwhile to make the salad, place lettuce in a bowl, tomatoes, olives, cucumber, parsley, onion and oregano. Lightly season and drizzle with some olive oil and gently toss through.

Step 3

Divide into 4 portions and place on plate and top with feta, place lemon wedge beside the salad and serve with the sausages.

Step 4

Crack open a cool drink and enjoy!