Hello. I rarely do sausage recipes on my blog, because sausages just aren’t pretty. Do you agree? But as a family, it’s something we cook at least once a week because they’re easy and they get eaten. We’re fussy when it comes to sausages though {well mostly just me! I’m fussy with any meat I eat} and I like sausages from the butcher in Byron Bay {they’re gluten free and have won heaps of awards, and they are awesome}.
I love a recipe where I can toss everything in the oven and let it do it’s thing. Cooking sausages inside in a frying pan is messy and just not fun. This takes the hassle out, and makes the whole dish more adult-friendly.
Tray-Baked Sausages with Tomatoes, Potatoes and Rosemary Recipe
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Ingredients
1 brown onion, sliced
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 cup liquid chicken stock
8 quality beef sausages
12 chat potatoes, halved
2 large sprigs fresh rosemary
1 x punnet cherry tomatoes
Method
- Line a baking tray with baking paper, and preheat the oven to 200ºC. Heat 1/2 tablespoon of the oil in a large frying pan. Add the chopped onion and the garlic, and cook over medium heat until nice and soft. Add the chicken stock, and reduce slightly {for around 5 minutes}.
- Place the sausages and potatoes onto the prepared baking dish. Drizzle the remaining 1/2 tablespoon of olive oil over the potatoes and sausages. Pour the onion and garlic mix over the sausages and potatoes. Top with rosemary. Place into the oven and bake for 20 minutes.
- Top the sausage mix with the tomatoes and bake for another 20 minutes.
- Serve with a fresh rocket or a garden salad. Enjoy.
I love this method of serving sausages! We throw a tray of sausages and veggies into the oven all the time. Can’t wait to give this version a try.
I have all of these ingredients (except mine are chicken sausages) so I might just throw this together tonight!