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How to make Curtis Stone's chargrilled sausages with sweet potato salad

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 500g small sweet potatoes, peeled, cut into 2cm-thick slices
  • 2 tablespoons olive oil, divided
  • 8 (560g pkt) Coles Beef, Herb & Garlic Sausages
  • 1 tablespoon Coles Italian Red Wine Vinegar
  • 1 1/2 teaspoon Coles Wholegrain Mustard
  • 40g Coles Australian Baby Spinach & Rocket
  • 1/4 small red onion, thinly sliced

Method

  • Step 1 Position a rack in the bottom half of oven and preheat oven to 200C (180C fan-forced). Preheat a large heavy baking tray in hot oven for at least 10 mins.
  • Step 2 In a large bowl, toss sweet potatoes with 1 tablespoon oil to coat. Season with salt and pepper. Arrange the sweet potatoes in a single layer on 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 tablespoon 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.