Ingredients
The Butcher Co. beef sausages
½ cup cream
600g potatoes, washed, peeled and slice thinly
1 small onion, sliced thinly
1 bunch rainbow carrots, cut in half
Baby Broccoli (vegetarian box)
Olive oil
2 tbsp butter
1 cup chicken or vegetable stock
1 tbsp bbq spice mix (or spice mix of your choice)
Cracked pepper
Method
BEEF SAUSAGES
Place sausages on a roasting tray lined with baking paper. Drizzle with a little olive oil and turn to coat well. Roast in a 180 degree oven for approximately 20-25 minutes (turning over half way through) until sausages and firm and browned.
SPICED ROASTED CARROTS
Place halved carrots on a lined flat baking tray and drizzle with olive oil and spice mix. Roast for 20-25 minutes until tender and golden
CREAMY SCALLOPED POTATOES
In a large flat bottomed fry pan place the butter and a little splash of olive oil. Add the sliced onion and saute for a minute or so until a little transparent. Add sliced potatoes and saute for 3-4 minutes. Add stock and pepper and bring to the boil. Bring back to a simmer and leave until potatoes and tender and most of the liquid has been absorbed (about 10 minutes). Add cream and taste for seasoning. Add a
little salt if necessary (or garlic salt is also delicious!)
VEGETARIAN VERSION
Omit sausages and replace with blanched seasoned broccoli
