Sausage Coil With Feta Cream & Grilled Onions

By Sophia Young

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Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.

All you have to do is throw all your ingredients of Sausage Coil With Feta Cream & Grilled Onions

  1. 1kg Italian pork and fennel sausage length (see note)
  2. 1/2 cup small rosemary sprigs
  3. 2 tablespoons extra virgin olive oil
  4. 2 tablespoons red wine vinegar
  5. 1 tablespoon brown sugar
  6. 4 small red onions, cut into 5mm-thick rounds
  7. 8 soft bread rolls, split
  8. 400g can cannellini beans, rinsed, drained
  9. 100g Greek feta, crumbled
  10. 2 teaspoons Dijon mustard
  11. 1 small clove garlic, crushed
  12. 2 tablespoons extra virgin olive oil
  13. 2 teaspoons lemon juice
  14. 2 tablespoons finely chopped flat-leaf parsley

The instruction how to make Sausage Coil With Feta Cream & Grilled Onions

  1. 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. Makes 1 1/4 cups.
  2. Preheat a barbecue grill and flat plate to medium. Tightly coil sausage length into a 22u201324 cm round, then push 2 metal skewers through the coil at right angles to secure. Cook on grill plate for 10 minutes each side or until cooked through. Two minutes before sausage coil is ready, press rosemary between coil and continue cooking.
  3. Meanwhile, stir oil, vinegar, sugar and 1/2 teaspoon salt together in a bowl. Add onions and toss to coat. Cook on flat plate for 10 minutes each side or until soft and caramelised.
  4. Cut sausage into slices and stuff into rolls with feta cream and onions.

Nutritions of Sausage Coil With Feta Cream & Grilled Onions

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