Beef Sausages, Crispy Potato Wedges & Garden Salad

A simple, no-fuss family favourite crispy oven wedges, sausages and a fresh garden salad with a honey-mustard dressing.

Protein: 1 pack SA Organic beef sausages

Serves: 4 | Cooking Time: 45 min

From your box:

  • 500g potatoes
  • 400g Lebanese cucumber
  • Remaining ½ bunch spring onions
  • Any remaining cherry tomatoes if you reserved some from Meal 2

Pantry:

  • Olive oil
  • Paprika
  • Garlic powder
  • Salt and pepper
  • Vinegar or lemon juice
  • 1 tsp mustard
  • 1 tsp honey

  1. Preheat oven to 210°C.
  2. Cut potatoes into wedges.
  3. Toss with olive oil, paprika, garlic powder, salt and pepper.
  4. Roast for 35–40 minutes, turning once, until crisp and golden.
  5. Cook sausages in a frying pan, BBQ or alongside the wedges in the oven until cooked through.
  6. Slice cucumber and spring onions and add any reserved cherry tomatoes.
  7. Whisk together olive oil, vinegar/lemon, mustard and honey for a quick dressing.
  8. Toss salad just before serving and serve alongside the sausages and wedges.

Definitely our easy family dinner for the week.

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