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Artisan bread, grilled mushroom and rosemary sausage stack

Yields4 Servings

Artisan bread, mushroom and rosemary sausage stack

 1 packet Fry’s Artisan Mediterranean Sausages (6 x 50g), sliced in half lengthways
 15ml (1 Tbsp) oil
 8 slices artisanal bread, toasted in a griddle pan to mark the bread with lines
 8 medium-sized black mushrooms, seasoned with salt and pepper
 4 pieces of vine tomatoes, each vine with 5 tomatoes
 125ml (½ cup) olive oil
 65ml (¼ cup) broken up parsley
 Salt and pepper, to taste

Brush the Sausage slices, bread slices and mushrooms with a bit of oil.


Heat a griddle pan until hot.


Cook the Sausage, bread and mushrooms on the griddle pan until done and griddle marks are visible.


Remove and set aside.


Blend the olive oil and parsley until fine to make parsley oil.


Turn the heat off and place the vine tomatoes in the pan to blister.


On 4 plates, stack 1 slice of bread, 1 mushroom, 2 Sausage slices, drizzle with parsley oil, top with a bread slice, mushroom and 1 sausage slice, drizzle with parsley oil, and finish with vine tomatoes.

Nutrition Facts

Servings 0