Prep time 15 min.

Cooking time 50 min.

Serves 4.


700g potatoes, peeled and diced 3cm

2 tbsp olive oil

2 tsp sweet paprika powder


200g tomatoes, deseeded and finely diced

100g brown onion, finely diced

50g green capsicum, finely diced

1 heaped tbsp fresh parsley, finely chopped (plus extra for garnish)

6-8 Churras Pork Toscana Sausages


120g Churras Homestyle Cheese, thickly sliced

How to cook:

Preheat the oven to 180 degrees Celsius using the top and bottom element function. Place the potatoes in a large baking tray lined with baking paper and drizzle with olive oil, sprinkle with salt and paprika. Put in the oven for 20 minutes on the middle shelf. In the meantime, make the ‘Vinagrete Salad’ by mixing together tomatoes, onions, green capsicum and parsley. Prepare another tray lined with baking paper and grease with olive oil. Place all the sausages in it. Make a slit in each sausage without cutting right through the bottom or ends and pushes the middle wide apart. Fill each sausage with the salad mix then place in the oven for 20 minutes, also turn the potatoes over. Finally, add the cheese on top of each sausage and cook for a further 10 minutes or until everything is well cooked and golden. Serve with mustard and BBQ sauce.

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