Sausage, tomato and pepper bake with balsamic vinegar
Add any of your favourite vegetables to this dish to liven it up. Even small new potatoes would work well, although they might need to be par-boiled for 15 minutes first just to ensure they soften up. They would be great to soak up the dark sticky gravy.
- 1 medium onion, peeled and sliced
- 4 Debbie and Andrew's Harrogate 97% Pork Sausages
- 3 cloves of garlic, peeled and crushed
- 1 yellow pepper, seeds removed and sliced
- 1 teaspoon dried oregano
- 350g cherry tomatoes, left uncut
- 1 sprig of rosemary
- 1 sprig of thyme
- 2 bay leaves
- 3 tablespoons balsamic vinegar
- 3 tablespoon olive oil
- sea salt and freshly ground black pepper
- Preheat your oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
- Chose a fairly small baking tray and add 2 tablespoons of olive oil and a good grind of black pepper.
- Pop the oven try on the hob and put it on a high heat.
- Add the sausages, sliced sweet pepper and the sliced onions and brown them. You'll need to keep moving them about because they won't heat as evenly as they would in a frying pan.
- Once everything has taken a tiny bit of colour, add the garlic and stir-fry for a minute or so, then remove the tray from the heat.
- Add the halved tomatoes, herbs and balsamic vinegar to the sausages and stir well.
- Season with a pinch of salt and pour over the remaining olive oil.
- Bake in the top half of the oven for 30 minutes, then mix everything up again and cook for a further 30 minutes.
- If the gravy looks to be too liquid, place the baking tray on the hob on a high heat for 5 minutes, stirring now and then.
Although this Debbie and Andrew's recipe suggests heating the sausages, peppers, onions et al, in a roasting tray, I found it more convenient to do the browning in a large wok or frying pan and then transfer the part-cooked items to a preheated roasting tray and finish in the oven.
The original recipe suggested halving the tomatoes but after making this dish many times I think it's nicer to leave them whole. There's less liquid produces and you get the exquisite flavour bombs everytime you bite into one.
Add a chopped deseeded dried Chile de Arbole for a livelier version!
Sliced mushrooms added a nice meaty bite to this dish.
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