Grilled Parsley Provolone Sausage with Burst Tomatoes, White Beans, and Grilled Bread

Serves 4 | Prep: 10 min | Cook: 25 min | Total: 35 min

INGREDIENTS:

For the Sausage 4 Parsley Provolone sausages (from your Ox Box), olive oil

For the Burst Tomatoes and White Beans 2 cups cherry tomatoes, 2 cans (15 oz each) white beans (drained and rinsed), 4 cloves garlic (thinly sliced), 3 tbsp olive oil, ½ tsp chili flake, salt and pepper, handful of fresh parsley (roughly chopped)

For the Grilled Bread 4 thick slices of crusty bread, olive oil, 1 garlic clove (halved)

INSTRUCTIONS:

1. Grill the sausages. Brush with olive oil. Grill over medium heat, turning occasionally, 12–15 minutes until cooked through and nicely charred. Let rest a few minutes before serving.

2. Make the burst tomatoes and white beans. While the sausages grill, heat olive oil in a skillet over medium-high. Add garlic and chili flake and cook 1 minute. Add cherry tomatoes and a big pinch of salt. Cook 8–10 minutes, pressing occasionally, until tomatoes burst and release their juices. Stir in white beans and cook another 3–4 minutes until warmed through. Finish with parsley.

3. Grill the bread. Brush slices with olive oil and grill 1–2 minutes per side until charred. Rub immediately with the cut garlic clove.

4. Serve. Spoon the tomatoes and beans into bowls or onto a platter. Lay the sausages on top and serve the grilled bread alongside for dragging through everything.