3 red onions, cut into wedges
3 red capsicums, deseeded, cut into quarters
2 Tbsp balsamic vinegar
1 Tbsp olive oil
Freshly ground black pepper
12 peppercorn chipolata sausages
250g punnet cherry tomatoes
Few springs of thyme
1 Tbsp honey
Preheat oven to 180°C fan-forced. Line a roasting pan with baking paper.
Add the onion and capsicum to the roasting pan. Drizzle the vinegar and oil over the vegetables and season with pepper. Roast for 10 minutes.
Nestle the sausages, tomatoes and thyme in and around the vegetables. Drizzle over the honey and cook for 20 minutes, turning sausages halfway, until they are cooked and everything is golden and sticky. Serve.
Looking for another quick and easy sausage recipe? Check out the video below!