Grass Fed Angus Sausages with Romesco Sauce Recipe

How to Make Grass Fed Angus Sausages with Romesco Sauce


  1. ​​​​Preheat oven to 200°C (180°C fan-forced). Line a baking tray with foil.
  2. Wash capsicum. Pierce the flesh a few times and place on tray. Bake for 30 minutes or until blistered and softened. Loosely wrap in foil and set aside until cool. 
  3. While the capsicum is cooking, heat BBQ or frypan to medium heat and lightly oil. Remove sausages from packaging and place on cooking surface. Cook for 15-20 minutes turning frequently. 
  4. Drain the sundried tomatoes (you can reserve the oil for another use). Tear flesh into strips and place into a small food processor. Add tomato, garlic, bread, almonds, papria, red wine vinegar, lemon juice, parsley and oil. Blend until paste-like. Season to taste with salt and pepper.
  5. To serve, spread a heaped spoonful of the romesco sauce in the middle of each plate. Slice sausages on an angle and place over the top of the sauce to serve.

Tip: Make romesco sauce ahead of time and store for up to a week in the fridge.

Optional: Romesco sauce pairs well with grilled fish, meat or vegetables.

Recipe: Courtesy of Virginia, ALDI Test Kitchen.