Kanga Bangas

served with bean salad & spicy tomato sauce. Quick and easy.

ngredients

• 1 packet Kanga Bangas

Bean Salad

• 1 can or White Cannelloni Beans*, rinsed and drained
• 1 small Red Onion, finely chopped
• 1 Zucchini, finely chopped
• 2 ripe Roma Tomatoes, finely chopped
• 1/3 cup chopped fresh Parsley
• ½ tsp Cracked Black Pepper
• Salt Reduced Tomato Sauce, to serve
• Tabasco Sauce

* Alternatively 4 bean mix can be used in this recipe

Dressing

• 2 tsp Olive Oil
• 1 Garlic Clove, minced
• 1 tsp dried Oregano
• ¼ cup Cider Vinegar

Method

• Salad can be made and chilled 45 minutes prior to serving. To make dressing, combine olive oil, garlic and oregano in a small saucepan and simmer over medium heat for 2 minutes. Remove from heat and stir in vinegar.
• Combine beans, onion, zucchini, tomatoes and parsley in a bowl and drizzle with dressing, season with pepper and set aside in fridge.
• In a pan or bbq hot plate, lightly spray surface with oil and cook sausages on medium heat until cooked through. Add a dash of Tabasco sauce to Tomato sauce in a serving bowl, for spice.
• Serve sausages with bean salad and spicy tomato sauce.

Note: Due to the low fat content of Kangaroo sausages, they will take a bit longer to cook than other sausages. Other sausages cook quicker due to the amount of fat within the sausage that helps the cooking process along.