I’m not sizest when it comes to sausages but I do tend to prefer those with a generous girth, probably because they tend to be juicier and more satisfying.
And so after the market at Airey’s Inlet when I popped down to see if Lisa from Otway Prime had anything left after the busy day, I was delighted when she presented me with two trays of gorgeous, local, grass fed fat snags.
With an abundance of cherry tomatoes growing in the garden and a good supply of basil, I knew exactly the dish I wanted to make. Simple but tasty and satisfying, this Sausage + Tomato Bake served with a crisp green salad and maybe some crunchy sour dough is the perfect family dinner (unless you are vegetarian).
Easy Sausage + Tomato Bake
12 sausages, preferably lovely grass fed or organic ones, I like the think style.
2-3 cloves of garlic, squashed
2 red onions, cut into wedges
500g mixed cherry tomatoes
2T balsamic vinegar
Fresh basil to serve
What to do:
Pre heat your oven to 180C.
Put the sausages, onions and garlic in a large baking dish and drizzle over a little olive oil. Bake in the oven for approximately 30 minutes (or less if you are using thin sausages).
Once the sausages are golden, remove the baking dish from the oven. Using tongs, turn the sausages in the dish and then add the tomatoes and the balsamic vinegar.
Put the dish back into the oven for around 15 minutes until the tomatoes soften and the whole house smells amazing.
Garnish with freshly, shredded basil and a good sprinkle of freshly ground pepper and serve up, piping hot, with a crispy green salad and some crunchy bread and hey, a glass of red wine wouldn’t go astray either!
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