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BREAKFAST SAUSAGE WITH TOMATO ROSEMARY SAUCE

Do you ever have those mornings when you wake up beyond starving? I sure did this particular morning.  I had taken out Gluten Free, Free Range Turkey Sausages the night before to defrost in the fridge, so rather than frying them up, with Poached eggs for breakfast, I took some inspiration from my Chicken and Italian Sausage Yumminess Recipe.  This makes one hearty breakfast…but would be good for lunch to, and honestly, I would also have this for dinner!  Sooo good.

8 GF breakfast sausages or for a nicer dinner version use 8 GF Italian Sausages

¼ sliced red onion

2 large tomatoes, cut into 2 inch chunks

8 garlic cloves, skin on

3 inch sprig of rosemary

Salt and pepper

Olive oil

Balsamic vinegar

Preheat the oven to 375 degrees.

In a roasting pan, add the sausages, tomatoes, onion, garlic, rosemary, salt and pepper.  Drizzle liberally with olive oil, and 5 or 6 good splashes of balsamic vinegar.  Bake for 30 minutes, turning the sausages half way through.  Then turn the oven up to 400 degrees and roast another 15 minutes.

Remove from the oven, placing the sausages on a plate, with 6 of the garlic cloves.  Remove the skins from the other 2 garlic cloves in the roasting pan.  I turn on the stove element to a minimum simmer, and using a masher, mash the tomatoes, onion and garlic to a mushy consistency.  Taste for seasonings, and you may need to add in a bit more balsamic vinegar.  I use a whisk to scrape up any brown bits from the pan, the sauce will now have a thickened consistency, then pour over the sausages.  Served with a poached egg and gluten free toast…this will get your day happening!

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