• Slowly cook the Rudd’s Extra Thick Sausages on a moderate BBQ or under the grill so they cook through and do not burn on the outside.
  • Dress an empty plate with oregano, paprika and the zest of one lemon.
  • Chop the tomatoes and cucumber into cubes, toss through the cooked quinoa.
  • Crumble in the feta—no dressing required.
  • When cooked through, move the sausages onto the seasoned plate and roll them around so they are fully seasoned.
  • Heap a pile of the salad on a serving plate and top with the smoky seasoned sausages.


  • 8 Rudd’s Extra Thick Sausages
  • 125g Quinoa, cooked
  • 1/2 Cucumber
  • 2 Tomatoes
  • 100g Feta cheese
  • 2 tbsp Oregano
  • 2 tbsp Smoked paprika
  • 1 Whole lemon zest


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse