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Monday, 25 February 2019

Easy Sausages with Seasoned Potato Wedges & Cabbages

1 pack of sausages (6 or more sausages)
Half of a whole cabbage.
1 stalk of celery.
2 to 4 big whole red potatoes.
3 tablespoons of olive oil (divided).
3 tablespoons of white all-purpose flour.
10 cups of water (Divided & Boiled)
1x of BBQ Dry Rub by Croix Valley.
1x Barbecue 'N' Brat Sauce by Croix Valley.

Watch the quick 1 minutes video below, and detailed steps to follow from reading on here.
(Music Credit to: Kiesza- Hideaway).

1. Set the oven on pre- heat at 350 degrees celcius. Also prepare;
Take 2 medium pots, put 5 cups of water in each over a high heat stove, let boil.
2. Place sausages into a pirex oven safe container, sprinkle a tablespoon of olive oil, put in oven to bake for 50 minutes.
3. Cut up the potatoes into long wedges shape.
4. Cut up the celery stalk and dice the cabbage.
5. Put the chopped potatoes into one boiling pot, let boil cook for 5 minutes, then drain excess water away using a strainer. Place potatoes into a pirex glass container.
6. Sprinkle 3 tablespoons of white flour onto the pre-boiled potatoes, mix gentle to coat over evenly. 
7. Sprinkle the Croix Valley Rub mix, to coat over evenly. 
8. Add 2 tablespoons of olive oil, mix to coat evenly, then place into the oven to bake for approx 40 minutes.
9. Boil the cabbages and celery into the other pot, for approx 8 minutes. 
10. Drain off water from cabbage/celery. Put aside in a serving bowl, then add the Croix Valley Sauce 'Barbecue 'N' Brat Sauce'
11. Turn the sausages after 25 minutes in the oven, to cook evenly, also the potato wedges so to bake till nice and crips on the outside. 
12. When all is cooked, serve onto a serving plate and enjoy. 
To buy the sauce please click here, and to buy the dry rub please click here.
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