Italian sausage bake
A super easy and simple Italian sausage bake made with stewed tomatoes, peppers, spices and fresh herbs.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 627kcal
- 2 red peppers long sweet or bell
- 15.8 oz (450g) cherry tomatoes
- 4 cloves garlic
- 8 sausages , high quality 90% pork
- 1 large handful basil chopped
- 1 large handful parsley chopped
- ½ teaspoon red pepper flakes (chilli flakes)
- 2 teaspoon fennel seeds
- 6 balsamic onions cut in half
- 1 teaspoon balsamic vinegar
- salt and pepper
- 2 tablespoon olive oil
Pre-heat the oven to 180°C/350°F.
Slice the cherry tomatoes in half and add them to a baking dish. Cut the peppers into slices and add them too along side the balsamic onions, garlic cloves (skins on and crushed with the back of a knife), red pepper flakes, herbs and fennel seeds.
Add 2 tablespoon of olive oil, 1 teaspoon balsamic vinegar and a good pinch of salt and pepper, bake in the over for 10 minutes to soften.
Removed the softened veg and place the sausages on top. Bake for another 15 minutes, turn the sausage and bake for a further 10-15 minutes. The sausages should be browned, cooked through and the veg soft and stew like.
Serve with crusty bread, salad or creamy mashed potatoes.
Top Tips For Making This Italian Sausage Bake;
- To make the stewed veg a little saucer add 2-4 tablespoon of white wine
- Add sliced fresh chilli for an extra kick
- You could sub the sausages for salmon fillets or chicken
- Bake the veggies first for 10 minutes before adding the sausages or the veg won't be soft and saucy enough
- If the sausages aren't browned enough place them under a broiler/grill for a couple of minutes
Calories: 627kcal | Carbohydrates: 9g | Protein: 27g | Fat: 52g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 1101mg | Potassium: 820mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2610IU | Vitamin C: 103.9mg | Calcium: 49mg | Iron: 3.1mg