Beef Sausage Rolls with Capsicum Relish
Charred beef sausages nestled in bread rolls with a tangy capsicum-tomato relish, peppery rocket, and fresh parsley. The relish features red wine vinegar, mustard, and Vegemite for depth, simmered until thick and spreadable. A casual, crowd-pleasing meal ideal for barbecues or weeknight dinners.
Ingredients
- 1 large red capsicum, deseeded and diced
- 1 large brown onion, thinly sliced
- ¼ cup continental parsleyItalian flat-leaf parsley1:1herb
similar flavour
- 9 oz cherry tomatoes, halved
- 1 ½ tbs red wine vinegar
- 1 tsp Vegemite
- 1 tbs wholegrain mustard
- 4 oz baby arugulaspinach1:1vegetable
milder peppery taste
- 2 tbs olive oil
- 1 ½ tbs brown sugar
- 12 fresh bread rolls
- 12 beef sausagespork sausages1:1protein
mild flavour difference
Instructions
- 1
Heat oil in a saucepan over medium heat.
- 2
Add onion and capsicum, cook for 8 minutes, stirring occasionally, until softened.
- 3
Add tomato, Vegemite, sugar, vinegar and mustard.
- 4
Bring to a simmer and cook uncovered for 10-15 minutes until thickened.
- 5
Spoon relish into a sterilised jar and cool.
- 6
Refrigerate until ready to use.
- 7
Chargrill, barbecue or pan-fry sausages over medium heat for 10-12 minutes, turning regularly, until cooked through.
- 8
Wrap cooked sausages in foil and place in a heatproof container to keep warm if transporting.
- 9
Split rolls and fill with arugula, relish, sausage and parsley.
Tips
Make the relish ahead and refrigerate for up to one week for convenient assembly.
Wrap cooked sausages in foil to retain heat during transport to gatherings.
Good to Know
Relish stores refrigerated in a sterilised jar for up to one week. Assembled rolls best eaten fresh; relish and sausages can be prepared separately and assembled just before serving.
Prepare relish up to one week ahead and refrigerate. Cook sausages earlier in the day and reheat gently. Assemble rolls just before serving to prevent bread from becoming soggy.
Serve warm. Wrap cooked sausages in foil and place in a heatproof container if transporting to a gathering.
Common Mistakes
Cook relish longer than 15 minutes to avoid a thin, watery sauce
Don't skip turning sausages regularly to avoid uneven cooking or burnt skin
Assemble rolls just before serving to avoid soggy bread from relish moisture
Substitutions
similar flavour
mild flavour difference