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Sausages, Toms & Gremolata
2-3 people
Gremolata’s just a fancy word for chopped parsley and garlic dazzled with lemon - a healthy combo. This is an amazingly simple supper (have it with a crisp salad and a glass of wine), or pair with pasta or a batch of bulgar wheat for a more substantial main.
1 comment
Ingredients
- 6 pork or veggie sausages
- A few glosses of olive oil
- 30g parsley
- 2 garlic cloves
- Zest of 1 lemon
- Sea salt and freshly ground pepper
- 400-500g cherry tomatoes
Method
1. Preheat oven to 200°C/Gas 6. Pop a roasting or casserole dish in the oven to heat up. (Alternatively, fire your barbecue up.)
2. Tumble your sausages into the warmed dish with a gloss of oil. Or, pop on the barbecue. Roast in the oven for 25 mins, or cook on the barbecue till nicely blistered all over and cooked through for 15-20 mins.
3. While they cook, finely chop your parsley and garlic together. Grate the lemon zest over. Mix through with a pinch of salt and pepper.
4. Halve your tomatoes. Season.
5. Once your sausages are cooked, fold the halved tomatoes and a good heap of the lemony garlic parsley through. Taste. Add more jazzed up parsley, as you like. Finish with a gloss of oil.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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Healthy and tasty
I made this last week because I had some A&C pork chipolatas in the freezer and some parsley and cherry tomatoes in the fridge. This is a really quick, tasty and healthy way to serve pork sausages. I followed the recipe and served with bulghur wheat and a A&C sweet mixed salad. I think I would have preferred the tomatoes to have been slightly cooked, so next time I will add them to the sausages 10 mins before the end. I think I will also try either stirring some baby spinach or rocket through in the last 5 mins to wilt rather than serve with a salad. Loads of possibilities with this one!