Weekends are for delicious long walks, building healthy lifestyles, self-care and delicious brunches. Whether it’s just for two or you’re having a small morning gathering you’re going to want to impress them with your culinary skills. This recipe taken from the Woolworths website will make you feel like you're brunching the high-end cafe's of Melbourne.
The Recipe – Serves 8
Ingredients
2 red onions
16 higher-welfare Cumberland pork sausages
½ a bunch of fresh rosemary (15g)
Olive oil
100g diced higher-welfare pancetta or higher-welfare smoked bacon
3 x 400g cans of cooked white beans, such as butter, cannellini
1 x 190g jar of sun-dried tomato pesto
Method
- Preheat the oven to 200ºc.
- Peel and slice each onion into 12 wedges, then scatter into a large casserole dish along with the sausages.
- Strip half the rosemary leaves over the sausages, drizzle lightly with oil, then toss to coat.
- Roast the sausages for 20 to 25 minutes, or until golden and cooked through, tossing occasionally and scattering with the diced pancetta or bacon after 10 minutes.
- Remove the sausages from the oven. Drain one can of beans and discard the juice. Add the drained beans to the sausages, along with the other two cans of beans (juice and all), then spoon over the pesto. Season with black pepper and gently mix everything together.
- Cook for a further 20 minutes, or until golden and bubbling. Pick and toss the remaining rosemary leaves in a drizzle of oil and scatter over the beans for the last 5 minutes.
- Serve with hot toast and a good dollop of mustard or chilli jam, if you like.
- Serve on its own as suggested in the recipe above, or to make the breakfast more mouth-watering serve with eggs, sautéed mushrooms or spinach and some grilled haloumi on the side.
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Image credit: Woolworths.com.au