Name: Beef chipolatas with smash and salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 red capsicum; 1 small red onion, finely chopped; 2 tablespoon chopped basil; 1 tablespoon red wine vinegar; 1 tablespoon vegetable or olive oil; 375 gram beef chipolata sausages; 2 washed potatoes; 50 gram butter

Ingredients

1 red capsicum

1 small red onion, finely chopped

2 tablespoon chopped basil

1 tablespoon red wine vinegar

1 tablespoon vegetable or olive oil

375 gram beef chipolata sausages

2 washed potatoes

50 gram butter

Method

1.Preheat a char-grill pan over high heat.

2.Cut capsicum lengthwise into quarters; remove seeds and membrane. Char-grill, skin-side down, for 5 minutes or until skin blisters and blackens. Transfer to a heatproof bowl; cover with plastic food wrap. Stand for 5 minutes (this helps lift skin). Peel, then coarsely chop.

3.Combine capsicum, onion, basil, vinegar and oil in a bowl. Set aside.

4.Char-grill chipolatas in same pan over moderate heat for 10 minutes or until browned and cooked.

5.Meanwhile, prick potatoes all over with a fork. Place on a microwave-safe plate; microwave on High (100%) for 8 minutes or until cooked.

6.Using a potato masher, flatten each potato. Melt butter in a frying pan over high heat. Add potatoes; cook for 3 minutes each side or until golden and very crisp.

7.Serve potatoes and chipolatas with salsa.

Buy char-grilled capsicum from the deli counter. Make ahead: Microwave potato and make salsa a day ahead. Cover, then refrigerate. Crisp potato in batter just before serving. Bring salsa to room temperature.
Note

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Ingredients

Method

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