Serves 4
60 min
Pork Sausages with Pineapple Salsa and Rocket Salad
Recipe GLPR48ad401c9d4e40
Juicy grilled pork sausages served alongside a vibrant, fresh pineapple salsa infused with lime, chilli, and coriander, paired with peppery rocket greens dressed in a light olive oil and lemon vinaigrette. A balanced, naturally dairy-free meal that brings together savory meat, tropical fruit, and crisp greens.
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Ingredients
8 pork sausages
300g fresh pineapple, peeled, cored and diced into small cubes
½ red chilli, finely diced
1 tbsp sambal oelek (Indonesian chilli sauce)
1 lime, juice only
2 tbsp finely chopped fresh coriander
1 tbsp soft brown sugar
Salt, to taste
1 lemon, juice only
4 tbsp olive oil
2 bunches fresh rocket
Directions
Prepare the pineapple salsa by combining the diced pineapple, finely diced red chilli, sambal oelek, lime juice, brown sugar, and fresh coriander in a bowl. Mix well and season with salt to taste. Set aside.
Prepare the rocket salad by washing and drying the rocket bunches. Place the rocket in a large serving bowl.
In a small bowl, whisk together the lemon juice and 3 tbsp of olive oil to create a light vinaigrette. Season with salt to taste and set aside.
Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the pork sausages and cook for 12–15 minutes, turning occasionally, until the internal temperature reaches 160°F and they are browned on all sides.
Remove the sausages from the skillet and let them rest for 2 minutes.
Dress the rocket salad with the lemon vinaigrette just before serving, tossing gently to coat.
Divide the dressed rocket salad among four serving plates. Top each portion with two cooked sausages and spoon the pineapple salsa generously over or alongside the sausages. Serve immediately.
