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.

Recipe «Sausage baguettes with pumpkin chips» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.