I love Linda McCartney's sausages, I think they are quite versatile and stay juicy and flavoursome whatever you do with them. I decided to cook them in some olive oil and balsamic glaze, spanish olives, red onion and chillies. I also used my tomato of the moment "the yellow baby plum tomato" I find these hold their form and sweetness when cooked.
I topped the dish with some buffalo mozarella of the finest quality, fresh baby leaf spinach, grated parmesan and olive oil/balsamic glaze.
Enjoy!
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