Oregano pork sausages with greek salad

Recipe: Oregano Pork Sausages With Greek Salad


  • 2 tbs olive oil
  • 1 1/2 tsp ground oregano
  • 8 (about 660g pkt) extra-lean pork sausages (Peppercorn brand)
  • 200g 97 per cent fat-free semi-dried tomatoes
  • 1 Lebanese cucumber, halved lengthways, coarsely chopped
  • 1 ripe avocado, halved, stone removed, peeled, chopped
  • 140g reduced-fat feta, cut into cubes
  • 80g pitted kalamata olives
  • 1 green oakleaf lettuce, washed, dried, leaves separated


  1. Preheat grill on high. Combine 1 tbs of the oil and the oregano in a small bowl. Brush the pork sausages with the oregano oil.
  2. Place on a baking tray and cook under preheated grill, about 6cm from the heat source, for 3-4 minutes each side or until brown and cooked through.
  3. Meanwhile, combine the tomatoes, cucumber, avocado, feta and olives in a large bowl. Drizzle with the remaining oil and gently toss to combine.
  4. Place the lettuce on serving plates and top with the pork sausages. Serve with Greek salad.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)