Braised Sausages With Pesto Potato Salad

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #28647

November 08, 2017



"From one of our national supermarkets and their monthly magazine, May 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (719.5 g)
  • Calories 804
  • Total Fat - 30.9 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 83.1 mg
  • Sodium - 1814.4 mg
  • Total Carbohydrate - 85.7 g
  • Dietary Fiber - 14.8 g
  • Sugars - 16.8 g
  • Protein - 50.2 g
  • Calcium - 384.7 mg
  • Iron - 5.3 mg
  • Vitamin C - 70.5 mg
  • Thiamin - 0.4 mg

Step 1

Cook the potato in a saucepan of cold water and bring to the boil and cook for 10 minutes or until tender and then drain and then return he potatoes to the pan and stir in the Pesto and sprinkle with lemon zest and season and cover to keep warm.

Step 2

Meanwhile, heat half the oil in a large frying pan over medium-high heat and cook the sausages, stirring for 7 minutes or until cooked through and then transfer to a plate.

Step 3

Heat remaining oil in the pan over medium-high heat and add the onion and cook, stirring for 3 to 4 minutes or until soft and then add the eggplant, zucchini and capsicum and cook, stirring for 2 to 3 minutes or until golden brown.

Step 4

Thickly slice the sausages diagonally and return the sausages to the pan with the Cherry Tomato & Basil Pasta Sauce and 1/3 cup (80ml) water and cook, stirring occasionally for 5 minutes or until sauce thickens and vegetables are tender.

Step 5

Sprinkle with bail and serve with potato salad.

Tips & Variations


No special items needed.

Related