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We’ve got a great salad recipe this month to serve alongside our Chicken with Coconut and Coriander sausages.

8 Cannings Chicken with Coconut and Coriander sausages
3 tbsp tallow*
200g snow peas, thinly sliced
2 carrots, cut into matchsticks
1 red capsicum, cut into matchsticks
½ red onion, finely sliced
100g beanshoots
1 red chilli, finely sliced
½ cup coriander leaves, chopped

Dressing
1/3 cup sweet chilli sauce, plus extra to serve
juice of 1 lime
2 tsp fish sauce
1 tsp grated ginger

  1. Preheat BBQ to medium-high heat.
  2. For the salad, blanch the snow peas in boiling water until just tender, about 1 minute. Drain well.
  3. Toss snow peas with carrot, capsicum, onion, beanshoots, chilli and coriander. Combine the ingredients for the dressing and pour over the salad and toss well. Set aside.
  4. Melt tallow on the hot plate. Place sausages on the hot plate and cook for 3-4 minutes, until juices begin to appear. Transfer sausages to the grill and cook for a further 3-4 minutes either side until golden.
  5. Remove and serve with the salad and extra sweet chilli sauce.

Serves 4

*Tallow is available for purchase in store or online.