Italian sausage bake
A super easy and simple Italian sausage bake made with stewed tomatoes, peppers, spices and fresh herbs.
Servings: 4 servings
Ingredients
- 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
- 1/2 tsp red pepper flakes (chilli flakes)
- 2 tsp fennel seeds
- 6 balsamic onions cut in half
- 1 tsp balsamic vinegar
- salt and pepper
- 2 tbsp olive oil
Instructions
- 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 tbsp of olive oil, 1 tsp 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.
Notes
Top Tips For Making This Italian Sausage Bake;
- To make the stewed veg a little saucer add 2-4 tbsp 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
Nutrition
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
