Sausage, tomato and pepper bake with balsamic vinegar
| Sausage, tomato and pepper bake with balsamic vinegar | |
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| Servings: | Serves 2 |
| Calories per serving: | 83 |
| Ready in: | 1 hour, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 2nd August 2016 |
Another sticky gravy tray bake, this time using Debbie and ANdrews sausages as they seem to be the best quality sausages available from the supermarkets at a reasonable price.
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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, halved
- 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
Mise en place
- Preheat your oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- 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, then serve.
Serving suggestions
Serve from the oven dish with slices of stoneground bread to saok up the delicious gravy.
Variations
Add a chopped chilli or two for a livelier version!
This recipe originated from the recipe section of debbieandandrew.co.uk
Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.