Sticky Sausage Sweet Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

Steps:

• In a large microwave-safe bowl, combine potatoes, 1 tablespoon oil and salt. Microwave, covered, on high for 6-8 minutes or until tender, stirring every 2 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon., In same skillet, heat remaining oil over medium-low heat. Add apple and carrot; cook, covered, 5-7 minutes or until carrot is just tender, stirring occasionally. Return sausage to pan. Stir in sweet potatoes and seasonings; cook, covered, 10-12 minutes or until carrot is tender.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the onion and sausages with the oil in a shallow roasting tin. Bake for 25 mins, shaking the tin once for even browning.
• Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain. Mix the mayo, yogurt, spring onions and sweetcorn. Thickly slice potatoes and stir through, then season.
• Turn up oven to 220C/200C fan/gas 7. Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky. Serve with potato salad.

Steps:

• Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.

Steps:

• Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
• Preheat grill or broiler.
• Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice 1/4-inch thick and set aside.
• In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
• Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.