A simple weeknight dinner, just lay it on the table for everyone to serve themselves. Perfect with a simple salad and chunks of fresh bread to mop up the sauce. You can vary the recipe according to what you have, leftover roast pumpkin is a nice addition. Created to help you cook your way through our Marybrook Premium Produce Lamb Boxes.
1 pack of Marybrook Premium Produce Rosemary Sausages
I tin Cannellini beans, drained
Tin of tomatoes
Leftover roast vegies can be added of you have them
Preheat oven to 200°C. Cook the sausages in a pan for a few minutes until brown - they don't need to be cooked through.
Drizzle oil over a deep dished tray and add in the tinned tomato, beans, sea salt and garlic. Mix around to combine, and then lay in the sausages.
Add in any leftover roast vegies if you have them: red onion, pumpkin or sweet potato are great additions. Drizzle with olive oil and cook at 200C for around 30 minutes, or until cooked. The sauce should have turned a dark red and sausages cooked through. Add the feta and a sprinkling of paprika with about 10 minutes left on the cooking time.
Serve with the salad and crusty bread.
Marybrook Premium Produce Lamb Boxes
Released monthly, Marybrook Premium Produce Lamb Boxes are filled with award winning, 100% grass fed, grain free lamb produced by Tony Passamai and Marissa Taylor in the Margaret River Region. Available as bulk 9-18 kg meat boxes with a selection of lamb cuts; sized for small and large households, they're easy to store in a standard freezer. Order online for Margaret River or Farmers Market pickup or home delivery on our Busselton, Bunbury, Mandurah, Peel and Perth route. Order early to avoid disappointment.
Marybrook Premium Produce was named National Gold Medallist and State Winner at the Delicious Produce Awards. Our meat is tender, full of flavour and raised with a focus on sustainability and wellbeing.