Name: Tray-baked spicy sausages, potato and tomato
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 1kg spicy fennel Italian-style pork sausages; 6 waxy yellow potatoes, peeled, cut into 3-4mm slices; 4 cloves garlic, sliced; 1/2 cup flat-leaf parsley leaves; 1 red onion, very finely sliced; 3 sprigs rosemary, leaves picked; 1/3 cup extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 3 red capsicums, halved, seeds removed, cut into thirds; 250g vine-ripened cherry tomatoes; 500ml chicken or vegetable stock; Red or white wine vinegar; 1 cup finely grated parmesan

Tray-baked spicy sausages, potato and tomato

This tasty traybake makes meat and two veg easy to dish up any night of the week.

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Serves 4

Prep

15M

Cook

1H 20M

Total

1H 35M

Skip to Recipe

For the dads who love sausages and potatoes, Karen’s got the recipe for you. The key to this tray-bake is getting flavour into the potatoes before putting the sausages on top. With a bunch of tomatoes, herbs and liquid flavours, this dish is very easy to prep and delicious to eat!

Ingredients

1kg spicy fennel Italian-style pork sausages

6 waxy yellow potatoes, peeled, cut into 3-4mm slices

4 cloves garlic, sliced

1/2 cup flat-leaf parsley leaves

1 red onion, very finely sliced

3 sprigs rosemary, leaves picked

1/3 cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

3 red capsicums, halved, seeds removed, cut into thirds

250g vine-ripened cherry tomatoes

500ml chicken or vegetable stock

Red or white wine vinegar

1 cup finely grated parmesan

Method

Preheat oven to 170°C fan-forced (190°C conventional). Line a large roasting tray with baking paper.

Sear sausages for 2 minutes in a chargrill pan, turning, to colour the outside. Remove and set aside.

Toss potato, garlic, parsley, onion and half of the rosemary with oil; season. Arrange in prepared tray.

Top potato mixture with sausages, capsicum and tomatoes. Scatter over remaining rosemary. Pour over stock, add a splash of vinegar and scatter with parmesan. Cover with baking paper-lined foil. Roast for 40 minutes. Uncover and roast for a further 35 minutes, until potato is tender. Serve.

sausage tray bake — *(Credit: Benjamin Dearnley)*

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Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Ingredients

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