Whitefriar Grill’s Jane Russell Italian Sausage Bake is ideal for a lad’s night in. This hearty recipe is a favourite among Whitefriar Grill customers.
– 2 kg ripe cherry tomatoes, mixed colours if you can find them
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– 2 sprigs fresh bay
– 1 tbsp dried oregano
– 3 cloves garlic, peeled and chopped
– 12 Jane Russell Italian sausage or coarse Italian pork sausages
– 3 red onions cut in ¼
– Extra virgin olive oil
– Balsamic vinegar
– Sea salt
– Freshly ground black pepper
1. Preheat the oven to 190°C/375°F/gas 5.
2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes and onions in one snug-fitting layer.
3. Put in all your tomatoes, onions, the herb sprigs, oregano, garlic and sausages.
4. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
5. Toss together, and then make sure the sausages are on top and pop the tray into the oven for half an hour.
6. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
7. Once it’s cooked, you’ll have an intense, tomatoes sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
8. Check the seasoning and serve.
Whitefriar Grill, with its funky New York vibe and modern Irish cuisine is now one of Dublin’s hottest steakhouse grill destinations for casual dining, best brunch, meaty steaks and great cocktails. Located on Aungier Street at the top of the Dublin 2 creative quarter it’s open every evening for dinner and weekend’s from 10:30am for Brunch.
They cater for group dining and WFG can be hired exclusively for wedding celebrations or birthday parties with enough notice.