This turkey delight is great served hot or cold. Excellent source of protein, carbs and veggies. Add a glass of milk and some nice fresh strawberries and cantelope with a dollup of yogurt and you have covered your food groups.
4 Hot Italian Hayters Turkey Sausage
2/3 cup/150ml Rootham’s Thick to Stick BBQ Sauce (or spicy BBQ sauce)
1/4 cup/50ml sun-dried tomato pesto dressing
1 tsp/5ml dried oregano leaves
2 red peppers, cored and quartered
6 cups/1.5L hot, cooked penne pasta
4 cups/1L coarsely chopped arugula or swiss chard
1oz/28g sharved Parmasen cheese
2 cranks of freshly ground black pepper
Method of Preparation
Preheat the grill to medium-high. Stir the sauce with the pesto. Reserve 3/4cup(175ml) of this mixture to toss with the pasta. Stir the oregano into the remaining sauce mixture and brush all over the peppers and sausages. Grill the sausages for 10 minutes, turning as needed, untill browned all over and cooked through. Cool slightly and slice diagonally into bite-size pieces. Grill the peppers until tender and skin is charred. Cook slightly, slice the peppers into small strips. Toss the sausages and peppers with the hot pasta, arugula and reserved sauce mixture. Add black pepper. Garnish with shaved parmasen cheese.
Serving Size 4
Original Diana Sauce can be used instead of thick to stick BBQ sauce.