Dig deep and find layers of sourdough bread nested between thick beef sausages, cherry tomatoes and rosemary, a combination waiting to be paired with a fresh salad for dinner. Feel free to substitute with chicken or lamb sausages, if preferred.
- 1 medium bulb garlic (70 g)
- 8 thick beef sausages (1.2 kg)
- 2 tbsps olive oil
- 4 sprigs fresh rosemary
- 3 slices sourdough bread (210 g)
- 250 g cherry tomatoes
- 2 tbsps red wine vinegar
- 1 cup fresh basil leaves
Cut garlic bulb in half horizontally. Combine garlic, sausages, half the oil and rosemary in a large roasting pan. Roast for 15 mins or until sausages are browned.
Tear bread into coarse pieces; add bread to the pan with tomatoes, drizzle with remaining oil and season. Roast for a further 15 mins or until bread is crisp and sausages are cooked.
Squeeze half the garlic into a small bowl, mash with a fork; stir in vinegar. Drizzle over dish; sprinkle with basil.
TIP Serve with a leafy green salad.