1
HOW TO COOK
2
Add the gravy
3
Low and slow
RECIPES
25 MINSERVES 4
GRILLERS
Sausage, Peppers & Onions
The Sunday classic. Char the Grillers, slow-cook peppers and onions until sweet, pile it all into a crusty roll.
YOU’LL NEED · SERVES 4
8
Totta Grillers, mild or spicy
3
bell peppers, sliced — red, yellow, green
2
large onions, sliced
4
garlic cloves, sliced
3 tbsp
olive oil
1 tsp
dried oregano
Pinch
chilli flakes, optional
Splash
red wine vinegar
4
crusty rolls, split
–
salt & cracked black pepper
METHOD
01
Grill the Grillers over medium heat for 12–14 minutes, turning for an even char, until 160°F. Set aside to rest.
02
Meanwhile, warm the oil in a heavy pan over medium. Add the onions and peppers with a pinch of salt and cook 20–25 minutes, stirring now and then, until soft, sweet and caramelised at the edges.
03
Stir in the garlic, oregano and chilli flakes. Cook two minutes more, until fragrant.
04
Add a splash of vinegar, scrape the base of the pan and let it cook off. Season to taste.
05
Slice the rested links on the diagonal and fold them through the peppers with any resting juices.
06
Pile into the rolls and serve, while everything is still hot.
Family note
JUST AS GOOD OVER SOFT POLENTA, OR TOSSED THROUGH PASTA WITH A LADLE OF THE PAN JUICES.
25 MINSERVES 4
SAUCERS
Sunday Gravy
Brown the links, then let them simmer down in tomatoes all afternoon. The one that fills the house with the smell.
YOU’LL NEED · SERVES 4
8
Totta Grillers, mild or spicy
3
bell peppers, sliced — red, yellow, green
2
large onions, sliced
4
garlic cloves, sliced
3 tbsp
olive oil
1 tsp
dried oregano
Pinch
chilli flakes, optional
Splash
red wine vinegar
4
crusty rolls, split
–
salt & cracked black pepper
METHOD
01
Grill the Grillers over medium heat for 12–14 minutes, turning for an even char, until 160°F. Set aside to rest.
02
Meanwhile, warm the oil in a heavy pan over medium. Add the onions and peppers with a pinch of salt and cook 20–25 minutes, stirring now and then, until soft, sweet and caramelised at the edges.
03
Stir in the garlic, oregano and chilli flakes. Cook two minutes more, until fragrant.
04
Add a splash of vinegar, scrape the base of the pan and let it cook off. Season to taste.
05
Slice the rested links on the diagonal and fold them through the peppers with any resting juices.
06
Pile into the rolls and serve, while everything is still hot.
Family note
JUST AS GOOD OVER SOFT POLENTA, OR TOSSED THROUGH PASTA WITH A LADLE OF THE PAN JUICES.
25 MINSERVES 4
TOPPERS
Sausage & Fennel Rigatoni
A weeknight answer. Crumble, crisp, toss through rigatoni with a splash of pasta water and plenty of pecorino.
YOU’LL NEED · SERVES 4
COMPLETE THE BOX
FOR THE PIZZA
Toppers
Pre-portioned crumbles that cook up perfect on a pie.
$9.00
PER PACK
FOR THE SAUCE
Saucers
Made to simmer low and slow into Sunday gravy.
$9.00
PER PACK
FOR THE TABLE
Ropes
The coil you bring out whole. The one that gets the photo.
$9.00
PER PACK