Sausage baguettes with pumpkin chips

Cooking Meat Sausage baguettes with pumpkin chips

Hot dogs and fries have been given a low-fat gourmet makeover in this tasty baguette with pumpkin chips recipe.

Lables: Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Cook pumpkin in a large saucepan of boiling water for 4 to 5 minutes or until just tender. Drain. Cool slightly. Place pumpkin and oil in a large bowl. Toss to coat.
  2. Heat a greased barbecue plate or chargrill on medium-high heat. Cook sausages, turning, for 5 to 6 minutes or until cooked through.
  3. Cook pumpkin chips and onions with the sausages, turning, for 4 to 5 minutes or until lightly browned.
  4. Cut bread in four equal portions. Cut baguettes along tops (don't cut all the way through). Open out. Spread aioli on 1 side of each baguette. Top with sausages, onion, watercress and chutney. Serve baguettes with pumpkin chips.

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800g butternut pumpkin, peeled, cut into 2cm-thick batons
2 tbsp olive oil
8 pork sausages
2 medium brown onions, thinly sliced
1 baguette
1/4 cup Coles Simply Less whole-egg aioli
1 cup firmly packed watercress sprigs
Fruit chutney, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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