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Pork Sausages with Quinoa Potatoes Mash, Omelette and Salad




PREP TIME: 10 Minutes
COOK TIME: 45 Minutes


Singapore foodie Christina, takes traditional “bangers and mash” to a new level with this Pork Sausages with Quinoa Potatoes Mash, Omelette and Salad.


Cheese Melt Omelette

  • 2 large organic/free range eggs.
  • 3 slices of organic mozzarella cheese.
  • 1 tablespoon of organic butter.
  • Salt and pepper to taste. 

Red Quinoa

  • 1 1/2 cups organic red quinoa, rinsed.
  • 1 1/2 teaspoons organic Himalayan salt.
  • Pepper to taste.

Potatoes Mash

  • 2 large organic potatoes, boiled, peeled and mashed.
  • 2 tablespoons organic butter.
  • 1 cup organic milk.
  • Salt and pepper to taste.

Salad Greens

  • Organic salad greens of your choice.
  • 1 tablespoon organic extra virgin olive oil.
  • Pepper to taste.
  • 1/2 tablespoon organic shoyu.

Butter-grilled Pork Chorizo Sausages


Cheese Melt Omelette

  • Preheat pan, cook butter till melted.
  • Mix eggs with salt and pepper.
  • Place eggs in pan, then add on cheese, and cook till omelette is soft and fluffy and cheese has melted.

Red Quinoa

  • Mix quinoa with salt.
  • Add quinoa into rice cooker with just enough water to have them submerged, set to quick cook mode.

Potatoes Mash

  • Bring a pot of salted water to boil. Add potatoes and cook until tender, drain, peel and chop roughly. Put aside.
  • In a small pan, heat butter and milk over low heat until butter is melted. Transfer potato chunks into a blender, blend slowly with milk/butter mixture until smooth and creamy. Season with salt and pepper to taste.
  • Mix Red Quinoa with Potatoes Mash.

Salad Greens

  • Toss all ingredients with salad greens.

Butter-grilled Pork Chorizo Sausages (gluten-free, nitrate-free)

  • Preheat cast iron pan over medium heat for 3 minutes.
  • Heat up butter till melted. Place sausages in pan. Cook for 3-5 minutes.

Place red quinoa potatoes mash onto plate, then sausages on mash, omelette and salad as sides.