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​Irish Sausage and Blistered Bullhorn Peppers with Creamy Aoli

Posted by Kady O Connell on

Irish Sausage and Blistered Bullhorn Peppers with Creamy Aoli

A new take on irish sausages! This dish is beautiful as a side or salad or even eat on its own as a flavoursome snack.

Serves 2 as a starter


  • Irish sausages, sliced into ½ inch strips
  • 2 green bullhorn peppers, de-seeded and sliced into 2 inch strips
  • 1 tbsp olive oil
  • 2 tbsp aoli
  • 1 tsp ballymaloe relish
  • Sea salt and cracked black pepper


  1. Place slices of pepper, skin up, under a hot grill until it starts to blister (10 mins).
  2. Heat the olive oil on a non-stick pan over a high heat.
  3. Add the sausage and cook for 5 minutes or until golden brown.
  4. Mix with the peppers and season. Divide into 2 dishes
  5. Mix the aoili and ballymaloe relish.
  6. Drizzle the sauce over the 2 bowls.

Self-confessed food fanatic Kady O Connell has immersed herself in the foodie world of Sydney for the past four years. Originally from Limerick, she now lives in Bondi working with the top food bloggers and authors in Australia. She specialises in design, cookbooks, recipe development and food photography and lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty flavours.