Cumberland Sausage, Tomato Relish & Herb Salad
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Cumberland Sausage, Tomato Relish & Herb Salad
Recipe By Courtney Roulston
Ingredients
1 pack Coles finest Italian pork sausage
1/3 cup (80 ml) extra virgin olive oil
1 large brown onion, sliced
2 cloves garlic, sliced
1 tsp tomato paste
4 Coles large vine tomatoes, roughly chopped
4 thyme sprigs, leaves picked
sea salt to taste
black pepper to taste
1 ½ tbs Coles finest red wine vinegar
1 tsp honey
sourdough to serve (rye or wholemeal)
Herb Salad
2 cups flat leaf parsley
1 tbs lemon peel, cut into thin strips
1 golden/French shallot, sliced into thin rings
Cooked using The Ziggy available at Barbeques Galore
Method
Heat a BBQ grill to a medium heat. Remove the sausages from the pack and on a clean work surface, un-twist the sausage links so you have one long sausage. Carefully roll the sausage into a large spiral and use 2 metal skewers spiked through the middle to hold it in shape.
Brush the sausages with a little extra virgin olive oil and place onto the grill. Cook for 7-10 minutes, or until nicely browned. Turn over and cook for a further 7 minutes, or until cooked through. Rest in a warm area of the BBQ.
Meanwhile heat 50 ml of the oil in a medium frying pan. Add in the onion and cook for 3 minutes to soften. Spoon in the tomato paste and stir. Toss in the thyme sprigs, garlic and salt to taste. Add in the chopped tomatoes and leave to braise for 5 minutes, or until the tomatoes are starting to soften. Add in 1 tbs of vinegar and the honey. Add pepper to taste. Taste the relish for balance and turn off the heat.
Toss the parsley leaves, lemon peel and shallot in a small bowl with the remaining vinegar, extra virgin olive oil and a pinch of salt.
To serve, spoon the tomato relish onto the base of a serving plate. Place the sausage spiral on top and mound the salad on top. Serve warm with crusty bread for dipping into the sauce.
