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To serve 6


  • 560g Clayton’s Organic beef sausages
  • 500g baby white potatoes
  • 2 red onions, cut into wedges
  • 250g vine-ripened cherry tomatoes
  • 60g Australian baby rocket

Spicy Salsa Verde

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 cup basil leaves
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup mint leaves
  • 1/4 cup oregano leaves
  • 1 long chili, seeded, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons malt vinegar
  • 1/3 cup olive oil


  1. Preheat oven to 220°C. Place the potatoes in a large baking tray and spray with olive oil spray. Season. Bake for 30 minutes or until potatoes are just tender. Remove from oven.
  2. Use a clean tea towel to lightly crush potatoes. Spray with olive oil spray. Arrange Clayton’s Organic Beef sausages and onion around the potatoes on the tray. Bake, turning occasionally, for 20 minutes. Arrange the tomatoes over the tray. Bake for 15 minutes or until the sausages are golden brown and cooked through.
  3. Meanwhile, to make the spicy salsa verde, toast the cumin and coriander in a small saucepan over medium heat for 1 min or until aromatic. Transfer to a food processor. Add the basil, parsley, mint, oregano, chilli and garlic and process until finely chopped. Add the vinegar and oil and process until well combined. Season.
  4. Drizzle salsa verde evenly over the sausages and vegetables on the tray. Serve sprinkled with rocket.

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Recipe source – Taste.com.au