Budd’s Award-Winning Lamb, Maple & Mint Sausages with Caramelised Onion, Roast Pumpkin & Minted Yoghurt
Ingredients
For the sausages
- 6 Budd’s Lamb Maple & Mint Sausages
- 1 tbsp olive oil
Roast pumpkin
- 600 g pumpkin cut into wedges
- 1 tbsp olive oil
- Salt and pepper
Caramelised onions
- 2 brown onions thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp brown sugar
- 1 tbsp balsamic vinegar
Minted yoghurt
- 1 cup Greek yoghurt
- 2 tbsp fresh mint finely chopped
- 1 tsp lemon juice
- Salt to taste
- To serve
- Warm flatbreads or crusty bread optional
- Extra fresh mint leaves
Instructions
Roast the pumpkin
- Preheat oven to 200°C. Toss pumpkin with olive oil, salt and pepper. Roast for 25–30 minutes until golden and tender.
Caramelise the onions
- Heat olive oil and butter in a pan over medium-low heat. Add onions and cook slowly for 15–20 minutes, stirring occasionally until soft and golden.
- Add brown sugar and balsamic vinegar, cook for a further 5 minutes until sticky and rich.
Prepare the minted yoghurt
- Combine yoghurt, mint, lemon juice and a pinch of salt. Mix well and refrigerate until ready to serve.
Cook the sausages
- Heat a pan or BBQ to medium heat. Add a little oil and cook sausages gently, turning regularly for 10–12 minutes until cooked through and evenly browned.
Assemble
- Arrange roast pumpkin on a platter, top with sliced sausages and caramelised onions. Spoon over minted yoghurt and finish with fresh mint. Serve with warm flatbread if desired.
Notes
These sausages contain maple, so avoid high heat — it will cause the sugars to burn before the sausage cooks through.
Cook over medium to medium-low heat and turn regularly for an even finish.
If using a BBQ, avoid direct high flame — cook on indirect heat where possible.
For extra control, you can par-cook sausages in a pan, then finish on the BBQ for colour.
Rest sausages for a few minutes before slicing to keep them juicy.
The natural sweetness of the sausage pairs best with savoury and acidic elements like yoghurt, balsamic and herbs — avoid overly sweet sides.
Cook over medium to medium-low heat and turn regularly for an even finish.
If using a BBQ, avoid direct high flame — cook on indirect heat where possible.
For extra control, you can par-cook sausages in a pan, then finish on the BBQ for colour.
Rest sausages for a few minutes before slicing to keep them juicy.
The natural sweetness of the sausage pairs best with savoury and acidic elements like yoghurt, balsamic and herbs — avoid overly sweet sides.
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