Oven Baked Pork Sausages with Baby Spinach & Haloumi Salad

Sausages. Beer. Footy night. The boy.

Those are the things that I presume sound music to a boy’s ears. I think it’s just plain healthy giving him that one boy’s night a week. Healthy for his and my sake, at least.

PS. He gets two a week. A footy night and a basketball SUNDAY (uh huh… the whole day!).

Ah but I digress.

Let’s go back to good old sausages. I think this is the third time I’ve featured sausage meals in the past month! What can I say – the people in my household and I are huge fans of the wiener (hehehe) and it’s such an easy and tasty dish to cook when you’re in starving situations.

The other reason why I love cooking sausages is because of my favourite butcher – Craig Cook’s Prime Quality Meats in Rhodes Shopping Centre. They have the best gourmet sausages, pork and beef cuts, and poultry. They also have the friendliest experienced butchers around and I just love the service they give. Naming the butcher shop Prime Quality Meats indeed does them justice – the quality of their merchandise is just superb!

These sausages were SUPERB! I’m telling yah – I was more than surprised at how moist, tasty, meaty, and just absolutely fantastic they are! I trusted my butcher when he suggested these babies… and he hasn’t put a wrong foot forward yet! Hallelujah for butchers – they are just wonderful human beings, no?

Oven Baked Sausages with a side salad of baby spinach, haloumi & wood fired capsicums

Makes approximately 3 servings


6 Pork, Sage, Provolone Cheese & Porcini Mushrooms Sausages (2 per person)

Garlic oil, if desired

1 whole onion, sliced

6 Truss tomatoes (2 per person)

500g bag of baby spinach leaves

250g haloumi cheese, sliced

Wood fired capsicum (from the jar)

1. Preheat the oven to 230 deg C.

2. In a baking dish, place the sausages and sliced onions. Drizzle with garlic oil. Bake for approximately 20 minutes, then turn sausages to the other side, add the onions and tomatoes, and bake for a further 10 minutes.

3. Meanwhile, grill the haloumi cheese in a pan. Do not put any oil. NB. I think I must’ve done something wrong because my haloumi cheese sort of “melted”… I think I should’ve used a grilling pan instead of a normal frying pan. My fault!

4. Toss the baby spinach leaves, capsicums, and haloumi cheese.

5. Serve sausages with salad, grab a cold bottle of beer, kick back, and enjoy the footy!

Isn’t that a wonderful splash of colour to celebrate Spring? It’s a lovely celebration of colours to welcome the coming out of Winter into Spring!

Prime Quality Meats

Lower Ground Floor, Rhodes Waterside Shopping Centre, Rhodes NSW

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Scrambled Savoury Eggs

Picture this scenario: you come home on a Monday night at 9pm, exhausted from gym and starving from a full day’s worth of slaving away in the office. Your last meal was 8 hours ago, it’s cold and raining outside, and you’re just dying to fill your stomach and slump your body in front of the telly.

Well, that’s what I felt last night anyway.

I came home with a stomach begging for food and a body begging for sleep. I looked at the fridge, didn’t like what I’ve cooked on Sunday for this week’s meals, and decided I’d do a complete fridge raid. This dish is what I call “fast food for the single starving person”. It’s perfect: I can pretty much make up any dish I felt like without having to worry about the approval of whoever’s sharing the dish with me. I felt like having something protein rich, but with the added savoury-ness of herbs and onions. And this is what I came up with:

Scrambled Savoury Eggs

Makes 1 serving

2 eggs, beaten

1 tomato, chopped

1/4 spanish onion, chopped

Parsley, chopped

Salt and pepper

Dried oregano

  1. Mix all ingredients together in a bowl. You can also add bacon bits, chopped mushrooms, dried chilli, even cheese. Like I said, it was a complete fridge raid so I only managed to use what I could find.
  2. Heat up some olive oil in a pan. Fry the egg mixture, stirring occasionally to create scrambled eggs.
  3. Serve with rice (or in my case, fried rice!) and top with extra chopped parsley.

And because I was being naughty, I went back to the fridge and took out that bottle of green liquid you see standing behind my prized dinner.

Well, what can I say? It was Monday, cold and wet outside, and I was starving and sore from gym. A hearty, albeit unhealthy, dinner was calling out to me!

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