Serves: 4, Cook: 30 mins, Prep: 15 mins

Coles Supermarket - Curtis Stone’s chargrilled sausages with sweet potato salad

Keep dinner simple yet spectacular with Curtis' chargrilled sausages with sweet potato. A recipe that will never fail you.

Ingredients

• 500g sweet potatoes, peeled, cut into 2cm-thick slices

• 2 tbs olive oil, divided

• 8 (560g pkt) Coles Honey BBQ Beef Sausages

• 1 tbs Coles Italian Red Wine Vinegar

• 1½ tsp Coles Wholegrain Mustard

• 40g Coles Australian Baby Spinach & Rocket

• 1/4 red onion, thinly sliced
  

Method

Step 1

Position a rack in the bottom half of the oven and preheat the oven to 200°C (180°C fan-forced). Preheat a large heavy baking tray in a hot oven for at least 10 mins.

Step 2

In a large bowl, toss sweet potatoes with 1 tbs oil to coat. Season with salt and pepper. Arrange the sweet potatoes in a single layer on a hot tray. Roast, turning the sweet potatoes over as needed, for 25-30 mins or until sweet potatoes are golden brown and tender.

Step 3

Meanwhile, preheat a chargrill pan over medium-high heat. Chargrill the sausages for 12-15 mins or until caramelised and cooked through. Transfer to a plate.

Step 4

In a small bowl, whisk the vinegar, mustard and remaining 1 tbs oil to blend. Season to taste with salt and pepper. In a large bowl, toss the sweet potatoes with the vinaigrette, spinach and rocket mixture and red onion. Transfer the salad to a large serving platter.

Step 5

Serve the sausages with the sweet potato salad.