- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Baby spinach and onions play with the succulent pork sausages to create a winning meal.
Ingredients
- Olive oil cooking spray
- 650g pork or beef chipolata sausages
- 2 medium red onions, cut into 1cm-thick wedges
- 2 tablespoons olive oil
- 100g baby spinach leaves
- Tomato chutney, to serve
- Crusty bread, to serve
Method
- Step 1Preheat a greased barbecue plate on medium-high heat. Spray sausages with oil. Combine onions and 1 tablespoon oil in a bowl. Season with salt and pepper. Stir to coat.
- Step 2Barbecue sausages and onions, turning often, for 8 to 10 minutes or until sausages are cooked through and onions golden. Transfer to a plate lined with paper towel to cool slightly.
- Step 3Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.
- Low carb
- Low sugar
- Lower gi
Nutrition
2192 kj
Energy
45g
Fat Total
16g
Saturated Fat
4g
Fibre
21g
Protein
106mg
Cholesterol
1132.96mg
Sodium
2g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Steve Brown
- Publication: Super Food Ideas
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