BUDS - Italian Style Sausages - Bulk Tray (17 sausages) 75g each - Cold

BUDS - Italian Style Sausages - Bulk Tray (17 sausages) 75g each

BUDS plant-based sausages are bursting with a rich Italian herb flavour and packed with protein, that is sure to be a hit on the next BBQ.

INGREDIENTS:
Water, Soy Protein, Canola Oil, Coconut Oil, Thickeners (Methylcellulose, Carrageenan, Konjac Flour, Gellan Gum, Sodium Alginate), Natural Flavours, Cultured Dextrose, Seasoning
(Dehydrated Garlic, Dehydrated Onion, Paprika, Pepper, Parsley, Basil, Oregano Extract, Fennel Extract), Salt, Potassium Chloride, Caramelised Sugar, Potato Starch, Yeast Extract, Beetroot Powder, Dextrose, Calcium Chloride, Cocoa Powder, Lactic Acid.

ALLERGEN: Contains Soy.

COUNTRY OF ORIGIN:
Made in Australia from at least 64% Australian Ingredients.

Claims and Certification:
Gluten Free
Good Source of Fibre
Vegan
GMO Free
No artificial colours, flavours, and preservatives
Kosher Certified
Halal certified
Health Star Rating: ★ ★ ★ ★

BUDS SAUSAGES RECIPE

Sausage & broccoli pastability

Serves 4: Prep Time 10 Mins, Cook Time 20 Mins

INGREDIENTS

• 4 BUDS sausages, casings removed
• 400g orecchiette pasta
• 400g broccoli, washed and chopped into large florets
• 1.5 tablespoons extra virgin olive oil
• 2 shallots, finely slices
• 1 medium garlic clove, crushed
• ½ teaspoon fennel seeds
• ½ teaspoon chilli flakes (add as much heat as you like)
• 3 tablespoons parmesan cheese / substitute, grated
• Reserved pasta water
• 3-4 tablespoons lemon juice (about ½ a lemon)

Cracked pepper/ extra parmesan cheese / substitute, to serve

Bring a large pot of salted water to the boil. Add the pasta and broccoli and leave to cook until the pasta is al dente and broccoli is softened. While the pasta and broccoli are cooking, heat the oil in a large deep-sided frying pan over a medium heat. Add the shallots and garlic and cook until starting to soften, about 5 minutes. Add the fennel seeds and chilli flakes (if using) and let them toast together for another couple of minutes. Add the sausage meat and break it up into little gnarly-nuggets with a wooden spoon, cooking until they are golden – about 7 minutes. Remove the broccoli from the pasta water with a slotted spoon or tongs and add it to the sausage mix, breaking up the florets into smaller pieces with your wooden spoon. Drain the pasta, reserving 1 cup of pasta water. Add the pasta and parmesan cheese (or substitute) to the frying pan and stir well, adding the reserved pasta water as needed to keep the pasta loose and start creating a slinky-silky sauce. Add the lemon juice a tablespoon at a time and taste as you go until you get a level of lemony-flavour that’s to your liking. Divide the pasta between bowls and serve topped with cracked pepper and extra parmesan / substitute (and more chilli flakes if you love to live dangerously with heat!)

Veg one-tray wonder

Serves 4: Prep Time 20 Mins, Cook Time 35 Mins

INGREDIENTS

• 8 BUDS sausages
• 1 small red onion, sliced into thin wedges
• 1 small fennel bulb, thinly sliced
• 1 medium red capsicum, sliced
• 1 medium yellow capsicum, sliced
• 1 punnet (400-500g) baby Brussels sprouts, ends trimmed
• 1 tablespoon extra virgin olive oil
• 4 medium garlic cloves, crushed
• ½ teaspoon dried Italian herbs
• ¼ teaspoon black pepper
• ⅛ teaspoon salt

Put a large baking tray in oven; preheat oven to 200°C. In a large bowl, toss together the onion, fennel, capsicum, Brussels sprouts, oil, garlic, dried herbs, black pepper and salt. Remove the baking tray from the oven (remember it’ll be hot!) Spread the veggie mix on the tray a single layer. Nestle the sausages in amongst the veggies and bake until the veggies begin to soften, about 25 minutes. Remove the tray from the oven, turn the sausages and carefully toss the veggies. Return to the oven, and bake until the sausages are cooked and vegetables are tender, about 15 minutes.

Sausage & Kale’d it soup

Serves 4-6: Prep Time 05 Mins, Cook Time 30 Mins

INGREDIENTS

• 2 BUDS sausages, halved longways and sliced
• 1 tablespoon extra virgin olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 2 medium carrots, chopped into 1cm pieces
• 1 celery stick, cut into 1cm pieces
• 1 400g can no-added-salt crushed tomatoes
• 4 cups reduced sodium chicken-style or vegetable stock
• 1 teaspoon smoked paprika
• 1 small bunch kale, stems removed and leaves roughly chopped
• 1 400g can no-added-salt cannellini beans, drained and rinsed
• Salt and pepper to taste

Heat oil in a large saucepan over medium heat. Then add the onion, garlic, celery and carrot and cook, stirring for 5 minutes or until the onion, carrots and celery are becoming tender. Add the BUDS sausages and cook for 8 minutes or until browned. Add remaining ingredients (except for salt and pepper) and stir well. Bring the soup to a boil, then reduce heat and simmer for 15 minutes until the kale is tender. Have a taste and season with salt and pepper if it needs it. Divide into bowls and serve with crusty bread or parmesan toast for dipping.