The Full Monty Weekend Brunch Bake
Serves 6
Ready in 35 mins
12 good-quality outdoor-reared British pork sausages
2tbsp olive oil
6 sprigs of thyme
250g mushrooms, wiped and sliced
150g cherry tomatoes
3 large tomatoes, quartered
2tbsp balsamic vinegar
6 ciabatta rolls
red onion chutney or ketchup, to serve
1. Heat the oven to Mark 7/220˚C. Put the sausages in a roasting tin with 1tbsp of oil and the thyme. Cook for 15 mins, then add the mushrooms and tomatoes, and drizzle the rest of the oil and balsamic vinegar over. Cook for a further 10-15 mins until cooked through.
2. Heat the ciabatta rolls in the oven for the final 5 mins of cooking, then serve with the sausages and chutney.
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