A MUST try cracking Summer BBQ recipe using @cleaversorganicmeat Beef Sausages – this is my Vietnamese-inspired organic beef sausages perfect for entertaining friends and family, but to be honest a recipe you’ll turn back to any day of the week!
High-quality organic beef lays the base for these, we love Cleaver’s Organic Beef Sausages as they are free from antibiotics, added hormones, synthetic pesticides and GMO’s. Once the sausages are cooked the dish is piled with fresh herbs, crunchy veg and a bright lime dressing to keep things light and balanced. This is the kind of BBQ plate that actually leaves you feeling good, not heavy.
Perfect for feeding a crowd, easy to prep, and a beautiful twist on serving up your sausos this summer.
RECIPE:
450g Cleaver’s Organic Beef Sausages
3 carrots, peeled
4 Lebanese cucumbers
¼ red onion, finely sliced
200g cherry tomatoes, halved
1 cup fresh mint leaves, roughly torn
1 cup fresh coriander, leaves and stalks finely chopped
To serve: finely chopped toasted peanuts, fresh sliced red chilli, lime wedges
Dressing:
3 tbsp fish sauce
3 tbsp lime juice
3 tbsp coconut sugar
1 clove garlic, finely chopped
Heat a grill plate or BBQ on medium to high heat, spray with oil to coat and cook the Cleaver’s Organic Beef Sausages until golden brown, then transfer to a plate. Finely slice the carrots using a mandolin. Slice the cucumbers down the middle, lengthways, use a spoon to scrape out the seeds of the cucumber, then slice the cucumber approximately 5mm thick. Add carrots, cucumber, red onion, cherry tomatoes, fresh mint leaves, coriander to a large bowl, and toss. Slice the sausages and pop back onto the grill to crispen on the cut sides. Combine dressing ingredients in a jar and whisk or shake then drizzle through the salad and toss. You can add the sausages at this point to the bowl and toss with the salad ingredients as is, or arrange half the salad with half the sausages on a serving platter and repeat. Garnish with finely chopped peanuts, sliced red chilli and serve with lime wedges.
