Spicy Sausage, Broccoli and Cauliflower Salad with Chilli Tomato Chutney

Blanch vegetables, sauté with spices, fry pork sausage, and simmer a homemade spicy tomato chutney before assembling and garnishing.

Quick Spicy Broccoli Sausage Chutney

Estimated Nutrition

Calories

842.5

kcal / serving

842.5 kcal total

Carbs

45.2g

per serving

45.2 g total

Fat

65.4g

per serving

65.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tbsp

Caster Sugar

CondimentsSauces

Red Wine Vinegar

Meat

piece

Pork Sausage

large

NutsSeeds

0.5

tsp

Chilli Flakes

for the salad

pinch

Salt

pinch

Black Pepper

freshly ground

tsp

Chilli Flakes

for the chutney

tsp

Paprika

tbsp

Chives

chopped, to garnish

OilsFats

Olive Oil

for the salad

Olive Oil

for the chutney

Vegetables

piece

Cauliflower

baby size, cut into florets

Tenderstem Broccoli

0.25

piece

Onion

finely chopped

0.5

piece

Onion

finely chopped, for the chutney

200

Plum Tomatoes

canned, chopped

Method

Boil the cauliflower and broccoli in salted water for 4-5 minutes and drain.

Fry the onion in oil for 3-4 minutes, then add vegetables and chilli flakes and cook for 5 minutes until crisp.

Slice the sausage lengthways and fry in the pan for 5-6 minutes until cooked through.

Fry the remaining onion in oil until soft, then simmer with tomatoes, sugar, and vinegar for 5-6 minutes.

Plate the vegetables and sausage, spoon over the chutney, and garnish with chives.