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Baked Sausages with Seasonal Veg

By Lee Price on January 17, 2013 in Food

Photo: Frank Furt

Sometimes it’s easy to forget that something as simple as the humble sausage can be so delicious. This is a recipe that has been doing the rounds at my house for around two years now and never fails to satisfy.

Essentially you can use any vegetables that you have on hand, so don’t feel that you have to stick to the below list. You could try adding some squash, pumpkin, chat potatoes or even some eggplant if your little heart desires.

The main thing to keep in mind is to use good quality sausages. These tend to be leaner, better for you, and the flavour created by roasting them takes this dish to another level.

Ingredients (serves 4)

2 tbsp olive oil
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced (or 2 tsp minced garlic from a jar)
1 cup chicken stock
8 good quality sausages (any meat will work for this)
1 medium sweet potato, cut into chunks
1 zucchini, cut into thick pieces
1 carrot, cut into thick pieces
2 large sprigs of fresh rosemary (or 1 tbsp dried rosemary)
1 small red chilli (or 1 tsp minced chilli from a jar), optional
2 bay leaves
1 lemon
1 pack cherry tomatoes
Rocket lettuce and feta to serve (optional)


1. Preheat the oven to 200°C.
2. Heat half the oil in a large frying pan on med-high heat (if you have a baking dish that can go from the stove top to the oven, even better).
3. Add the onions and garlic, cooking for around five minutes until the onion is soft.
4. Add the stock and cook for 3 minutes, stirring regularly.
5. Remove from the heat and add the sausages, vegetables and herbs (except for the lemon and tomatoes). Pour over the rest of the oil and shake to coat.
6. Bake in the oven for 25 minutes.
7. Sprinkle the tomatoes, zest and juice from the lemon over the sausage mixture, then bake for a further 25 minutes or until sausages and vegetables are golden and the tomatoes have softened.
8. Serve with a crisp green salad of rocket and feta.

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