Name: Sausage coil with feta cream & grilled onions
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 1kg Italian pork and fennel sausage length (see note); 125.00 ml small rosemary sprigs; 72.80 gm extra virgin olive oil; 40.00 ml red wine vinegar; 16.00 gm brown sugar; 4 small red onions, cut into 5mm-thick rounds; 8 soft bread rolls, split; 400g can cannellini beans, rinsed, drained; 100g Greek feta, crumbled; 11.80 gm Dijon mustard; 1 small clove garlic, crushed; 10.60 gm lemon juice; 40.00 ml finely chopped flat-leaf parsley

Sausage coil with feta cream & grilled onions

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Savor the taste of summer wherever you are with this delicious dish.

Ingredients:

1kg Italian pork and fennel sausage length (see note)
125.00 ml small rosemary sprigs
72.80 gm extra virgin olive oil
16.00 gm brown sugar
4 small red onions, cut into 5mm-thick rounds
8 soft bread rolls, split
400g can cannellini beans, rinsed, drained
100g Greek feta, crumbled
11.80 gm Dijon mustard
1 small clove garlic, crushed
10.60 gm lemon juice
40.00 ml finely chopped flat-leaf parsley

Instructions:

In a food processor, blend beans, feta, mustard, garlic, olive oil, and lemon juice until creamy. Season with salt and pepper, then fold in parsley. Store in the fridge in an airtight container for up to 3 days. Yields 1 1/4 cups.
Preheat the barbecue grill and flat plate to medium heat. Shape the sausage into a tight coil measuring 22–24 cm round, then secure by inserting 2 metal skewers through the coil at right angles. Grill for 10 minutes on each side or until fully cooked. For added flavor, tuck rosemary between the coils and cook for an additional 2 minutes.
In a bowl, whisk together oil, vinegar, sugar, and 1/2 teaspoon of salt. Add onions and mix well to coat. Cook on a flat plate for 10 minutes on each side, or until onions are soft and caramelized.
Slice sausage and stuff into rolls with creamy feta and onions.

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