Italian Cuisine
Sausage coil ingredients:
- 1 kg
Italian pork and fennel sausage length.
- ½ cup small rosemary
sprigs.
- 2 tbsp extra virgin
olive oil.
- 2 tbsp red wine
vinegar.
- 1 tbsp brown sugar.
- 4 small red onions cut
into 5 mm thick rounds.
- 8 soft bread rolls,
split.
Feta cream ingredients:
- 400 g can cannellini
beans, rinsed, and drained.
- 100 g Greek feta,
crumbled.
- 2 tsp Dijon mustard.
- 1 small clove garlic,
crushed.
- 2 tbsp extra virgin
olive oil.
- 2 tsp lemon juice.
- 2 tbsp finely chopped
flat-leaf parsley.
Directions:
- Ask your butcher for a
2 meter (1kg) length of continuous, unseparated sausage.
- Alternatively, use a
joined length of sausages, untwist casing links, and then squeeze the sausage
meat through the links to create a continuous length.
- To make feta cream:
process beans, feta, mustard, garlic, olive oil and lemon juice in a food
processor until smooth.
- Season with salt and
pepper, then stir in parsley.
- It will keep in an airtight
container in the fridge for up to 3 days.
- Preheat a barbecue
grill and flat plate to medium.
- Tightly coil sausage
length into a 22 to 24 cm round, and then push 2 metal skewers through the coil
at right angles to secure.
- Cook on grill plate
for 10 minute each side or until cooked through.
- Two minutes before
sausage coil is ready, press rosemary between coils and continue cooking.
- Meanwhile, stir oil,
vinegar, sugar and ½ tsp salt together in a bowl.
- Add onions and toss to
coat. Cook on flat plate for 10 minutes each side or until soft and caramelized.
- Cut sausage into
slices and stuff into rolls with feta cream and onions.