Grilled Bacon and Cheese Wieners - Schneiders

OUR RECIPES

Sausage & Roasted Sweet Potato Salad

Sausage Fresh Rolls

OUR RECIPES

Sausage & Roasted Sweet Potato Salad

Built around our sweet and smoky sausages, this dish is a carousel of flavours and textures: sweet, spicy, soft, crisp, peppery — it’s a ride you won’t want to end. It’s an ideal side to pair with the bold taste of your favourite barbecued meats.

4-6
15
35

2 Schneiders Honey Garlic Smoked sausages, butterflied

1 ¼ lbs sweet potatoes, peeled, quartered, cut into ½” pieces.

¼ teaspoon chili flakes

1 cup celery hearts, thinly sliced

4 scallions, dark green parts removed, thinly sliced

½ cup coriander, roughly chopped

¼ red onion, peeled, cut into 4 wedges keeping the core on to keep the onion together

¼ cup olive oil,

divided

3 Tablespoons fish sauce

2 Tablespoons white wine vinegar

1 Tablespoon brown sugar

1 small clove garlic, finely grated

Preheat oven to 375 F

Preheat grill to 350 F

In a medium bowl, combine sweet potato, chili flakes, 1 Tablespoon of olive oil and season with salt and pepper.

Line a baking sheet with parchment paper and spread the sweet potatoes in a single layer.

Roast for 25 to 30 minutes, stirring once halfway through, until the sweet potatoes are soft but still hold their shape. Take out of the oven and let cool.

While the potatoes are cooking, grill the sausages and onions until lightly charred and caramelized, approx. 5 minutes.

For the vinaigrette, combine 3 Tablespoons olive oil, fish sauce, vinegar, sugar and garlic in a small bowl and whisk together.

Slice sausages in half then cut into 1/4” strips.  Remove the core of the onions and thinly slice. 

In a large bowl, combine sweet potato, red onion, scallion, sausage, celery hearts, and coriander.  Generously dress the salad with the dressing and let sit 10 minutes before serving. 

Give the salad one more thorough mix before serving.