Sausage Toasties

A delicious protein-rich lunch or supper dish.



  • pair of scissors
  • medium mixing bowl
  • grater
  • spoon
  • fork
  • serrated bread knife
  • baking tray
  • oven gloves


  • 4 pork, beef or chicken sausages
  • 2 T (30 ml) chopped parsley or sage
  • 1 cup (250 ml) mozzarella or gouda cheese, grated
  • 1 short fresh, French loaf OR 4 - 5 slices of sandwich loaf
  • 3 T (45 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • 2 T (30 ml ) olive oil

Adjust oven rack to one slot above the middle shelf.

Preheat oven to 180°C.

Using a pair of scissors, snip the sausages to open the skin and squeeze the sausage meat into a bowl.

Add the chopped parsley or sage and the cheese.

Use a spoon or a fork to mix everything together.

Slice the French loaf on the diagonal into 1 cm thick slices. You may also use ordinary sliced bread.

Place the bread onto a baking tray and squeeze and spread the Sun-dried Tomato Pesto over. Pile the sausage mixture onto each slice.

Place the baking tray in the oven, and bake for 15 – 20 minutes. The bread should be crisp and toasted, the sausages will be cooked, and the cheese melted.

Enjoy for supper. Delicious cold for your lunch box the next day.

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