Name: Sausages with white beans and parsley salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Sausage with white bean and parsley salad; 8 italian sausages; 4 medium (300g) egg tomatoes, seeded, chopped; 1/2 small (50g) red onion, sliced thinly; 1 clove garlic, crushed; 1/3 cup (80ml) red wine vinegar; 1/2 cup (125ml) extra virgin olive oil; 1/2 cup fresh flat-leaf parsley, coarsely chopped; 1/2 cup loosely packed fresh basil leaves; 2 400 g cans cannellini beans, drained, rinsed

Ingredients

Sausage with white bean and parsley salad

8 italian sausages

4 medium (300g) egg tomatoes, seeded, chopped

1/2 small (50g) red onion, sliced thinly

1 clove garlic, crushed

1/3 cup (80ml) red wine vinegar

1/2 cup (125ml) extra virgin olive oil

1/2 cup fresh flat-leaf parsley, coarsely chopped

1/2 cup loosely packed fresh basil leaves

2 400 g cans cannellini beans, drained, rinsed

Method

Sausage with white bean and parsley salad

1.Cook sausages on a heated, oiled barbecue or grill plate over medium heat for about 15 minutes or until cooked through. Cover to keep warm.

2.Meanwhile, combine tomato, onion, garlic, vinegar, oil, parsley, basil and beans in a medum bowl; toss gently to combine.

3.Serve sausages with bean mixture.

Cooking time of sausages will depend on their size and thickness. Do not prick sausage or they will become dry.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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