Allergy free bubble and squeak with crispy chicken sausages recipe

Ingredients

• 4 tbsps Nuttlex
• ½ onion, finely chopped
• Leftover mashed potato
• Leftover cooked vegetables, chopped if needed
• Salt and pepper, to taste
• 2 plain chicken sausages per person

Method
Bubble and squeak

• Melt the Nuttlex in a large frying pan or wok.
• Add the onions and cook until softened.
• Add the leftover vegetables and stir to combine.
• Add the mashed potato and stir to combine.
• Fry for approximately 10 minutes, stirring occasionally, or until the vegetables are golden brown and crispy bits of potato form.
• Season to taste with salt and pepper, stirring to combine.

Crispy sausages

• Place a line of aluminium foil across your oven grill.
• If you don’t have an oven grill cook on a greased griddle or frying pan.
• Turn the heat to high and place the sausages on the grill, unpricked.
• Allow the sausages to cook until golden brown.
• Remove the sausages from the grill and slice each down the middle without halving them entirely.
• Rest the butterflied sausages on the foil, insides up.
• Cook both sides until crispy and crunchy.
• Serve with a side of bubble and squeak.