Lamb & Rosemary Sausages with Greek Style Salad

Feeds 4-5
Prep Time 25 mins
Cooking Time 25 mins

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.

Ingredients

  • 1kg Brisbane Valley Farm Direct 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

Method

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

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.

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

Crack open a cool drink and enjoy!