Balsamic vinegar isn't just for splashing on salads - you can also use it to flavour sausages for a tasty midweek meal.
|12||Chipolata sausages, pork (Main)|
|2 Tbsp||Olive oil|
|250 g||Mushrooms, sliced|
|150 g||Cherry tomatoes|
|2 Tbsp||Balsamic vinegar|
|6||Ciabatta rolls, or long rolls|
|1 to serve||Chutney|
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- Preheat oven to 220C. Place the sausages in a roasting dish with a little oil and the thyme sprigs. Cook for 10 minutes, then add the mushrooms and both kinds of tomatoes. Drizzle over the remaining oil and the balsamic vinegar. Cook for a further 10 minutes, until the sausages are golden brown and cooked.
- Split the rolls in half and warm them in the oven for the final 5 minutes of the sausage cooking time.
- Serve the sausages piled on to the rolls and top with the tomatoes, mushrooms, chutney or tomato sauce and a few leaves of rocket.