great for
the BBQ!

Kanga Banga Rolls With Chutney

Prep 10 minutes

Time 20 minutes

Serves 8

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What you'll need

1 tablespoon olive oil

1 large brown onion, finely sliced

2 cloves garlic, sliced

1 large red capsicum, deseeded and sliced

1 large yellow capsicum, deseeded and sliced

500g pack K-Roo bush tomato sausages

Spray oil

½ cup passata

2 teaspoons red wine vinegar

sea salt flakes and freshly ground black pepper

1 tablespoon basil leaves, shredded

2 long baguettes, each cut into 4 and halved

1 cup watercress leaves

Nutritional information

Fats: 9.4g (2.1g saturated)

Calories: 464

How to cook it

  1. Heat oil in a large saute pan over low heat.
  2. Add onions, garlic, red and yellow capsicums stirring until well coated.
  3. Cover and cook for 10 minutes.
  4. Add passata, vinegar, salt and pepper to capsicum mixture, stirring until combined.
  5. Remove from heat and allow to cool.
  6. Spray kanga bangas with oil and cook in non-stick frying pan, barbecue or griddle pan over medium heat for 10 minutes, turning often.
  7. Divide ¾ of the pepronata between the rolls followed by the watercress.
  8. Top with a cooked sausage and spoon over the remaining pepronata.