Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.
- 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.
- Preheat a barbecue grill and flat plate to medium. Tightly coil sausage length into a 22–24 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.
- 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.
- Cut sausage into slices and stuff into rolls with feta cream and onions.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set