MEAT RECIPE

Broccoli Salad with Spicy Sausage

This is such a versatile recipe, it mixes in the earthiness of broccoli with the heat of a spicy sausage. You can do it vegan/vege too by subbing out the chilli sausage for some firm tofu seasoned with chilli flakes and drizzled in a bit of soy.

Ingredients

1 heads broccoli , cut into bite-sized florets
salt
3 tbsp apple cider vinegar
35ml light soy sauce
2 tsp caster sugar
1/2 cup sunflower oil
5g basil leaves, roughly torn
2 smoked chilli sausages roughly chopped into bits size bits
1 cup almonds roundly chopped

Equipment:
Gas Cooker
Campfire Steel Frypan
Campfire Compact Saucepan with Lid

- Feeds two -

HOW TO MAKE IT

1. Put the soy sauce, sugar and final tablespoon of vinegar in a small saucepan on a medium-high heat. Bring to a boil, turn down to a simmer for two minutes, then take off the heat – the sauce will thicken as it cools.

2. Place your Campfire non stick frying pan on the gas burner, and allow to heat up. Add the chopped sausage and cook till brown and golden, add the almonds and roast till they get a light colour, remove from heat and place on a plate.

3. Put the sunflower oil in the same frying pan on a medium-high heat. Once it’s very hot, fry the broccoli florets a handful at a time until softened and golden in places, about 45 seconds a batch. Using a slotted spoon, transfer the fried broccoli to a tray lined with absorbent paper, then move to a large bowl and toss in the soy sauce mixture.

4. Place the fried broccoli on a plate. Top with the, sausage and almonds then garnish with basil and serve.

In partnership with Campfire Australia.