Recipes

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Peppercorn Extra Lean Sausage Tacos

Sausage Tacos with Rainbow Slaw

Prep 15 mins | Cook 20 mins | 4

Ingredients
  • 450g Peppercorn Extra Lean Beef Sausages
  • 6 soft tortillas (gluten free)

Rainbow Slaw

  • 1 cup red cabbage, finely shredded
  • 1 cup green cabbage or cos lettuce, finely shredded
  • 1 small carrot, thinly sliced into strips
  • 1 small capsicum, thinly sliced into strips
  • 1 Lebanese cucumber, thinly sliced into strips
  • 1 small handful, fresh coriander leaves

Dressing

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice (or juice of half a lime)
  • 1 teaspoon honey
  • 1 teaspoon of sesame oil
  • Salt and pepper to taste
PREPARATION

1 – Cook the sausages: Heat hot plate (BBQ or pan fry) to medium heat and add a small amount of vegetable oil. Cook for 13 to 15 minutes, turning frequently until cooked through.

2 – Make the slaw: In a large bowl, toss together the red cabbage, green cabbage (or lettuce), carrots, capsicum, cucumber and coriander leaves. In a small bowl, whisk together all dressing ingredients, then pour over the slaw and toss to combine.

3 – Warm the tortillas: Heat tortillas in a dry pan for 20 seconds each side or wrap in foil and warm in the oven for 5 minutes.

4 – Add Assemble the tacos: Lay down a generous bed of slaw on each tortilla. Top with a whole sausage (or slice in half lengthwise if preferred), add a few sliced of avocado, extra coriander and jalapenos, if you fancy.

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