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Summer Sausage Salad – Snack

Families Magazine is proud to bring you 20 healthy and easy to make snacks with recipes included!

Serves 5, Prep time 40 mins

Snack 14/20

Snack 14 Feature



  • 1 packet of Peppercorn’s Extra Lean Italian Style Sausages
  • ½ a large Beetroot, cut cross ways into circles and finely sliced into thin strips
  • ½ red onion, finely sliced
  • 2 Tomatoes, cut into wedges
  • ½ a large Cucumber, halved and sliced
  • 1-2 cobs of Corn, cut from the cob (or ½ – 1 can corn kernels, no added salt)
  • 1 Avocado, de-seeded, peeled and cubed
  • 4 – 5 cups Salad Greens (Ice burg lettuce is fine), roughly chopped
  • Dressing of choice – balsamic, Italian, lemon juice, fresh or dried herbs


  1. Pre-heat an oven to 180 degrees, lightly greasy a baking tray with spray oil and bake sausages for 20mins, or until thoroughly cooked.
  2. While the sausages are cooking, cut and prepare vegetables as per ingredients specifications. Place all chopped vegetables into a large serving bowl or shared among individual bowls.
  3. Once sausages are cooked allow to cool slightly, chop into bite size pieces and arrange over salad.
  4. Serve with desired dressing


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Janine Mergler

Janine Mergler is a veteran Queensland teacher, graduating from QUT with a BEd majoring in Social Sciences. After many years in the classroom, Janine moved on to academia. She has proudly trained new generations of teachers in her role as a lecturer at Queensland University of Technology Faculty of Education. She has also worked in the Queensland Government as an education specialist, developing education resources and delivering community awareness programs to help families conserve water. Currently she is the owner and editor of Families Magazine, a publication specifically targeted at parents who value a quality education for children.  Janine leads a team of professionals who write about family lifestyle, early childhood, schools and education information and family-friendly events.

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