Sausages & Capsicum Relish Rolls
Serve these loaded with rocket, relish and parsley.
Ingredients
- 1 large red capsicum, deseeded (diced)
- 1 large brown onion (thinly sliced)
- 1/4 cup continental parsley
- 250g cherry tomatoes (halved)
- 1 1/2 tbs red wine vinegar
- 1 tsp Vegemite
- 1 tbs wholegrain mustard
- 120g baby rocket
- 2 tbs olive oil
- 1 1/2 tbs brown sugar
- 12 fresh bread rolls
- 12 beef sausages
Method
- Heat oil in a saucepan over medium heat. Add onion and capsicum and cook for 8 minutes, stirring occasionally, or until vegetables are softened. Add tomato, Vegemite, sugar, vinegar and mustard. Bring to a simmer and cook, uncovered, for 10-15 minutes or until thickened. Spoon relish into a sterilised jar and cool. Refrigerate until ready to use.
- Chargrill, barbecue or pan-fry sausages over medium heat for 10-12 minutes, turning regularly, or until cooked through. To keep warm, wrap in foil and place into a heatproof container to transport.
- To serve, split rolls and fill with rocket, relish, sausage and parsley.
