dear t,
oh boy. you know that i like to cook, i LOVE to eat, but i’m also lazy. there are not enough hours in the day, and you have to prioritise!
this is a great recipe to throw in the oven when you get home, so you can get on with more important things. half an hour or so later, voila! it’s done. (nice to bring the leftovers to work, too)
what
thick sausages, good quality* - 2 per person (or as desired)
a selection of vegetables suitable for roasting, cut into small / medium size
(recommend: potato, pumpkin, carrot, beetroot, parsnip, zuccini, button squash, onion, fennel, tomato, garlic)
1 x tin crushed tomatoes
fresh rosemary (one spike per 2 sausages)
olive oil
seasoning to taste
how
heat oven to 180 degrees
cut vegies and toss in olive oil
arrange sausages and veges in the bottom of a shallow tray.
add rosemary (or other herbs of choice) and season.
pour can of tomatoes over the lot.
bake for around 30 mins or until done.
if you’re very fussy about the look of the sausages, turn them over after 15 minutes.
plate up (gawd) and serve with a good mustard and some chutneys.
experiment
omit the tinned tomatoes
add more ‘delicate’ vegies at the 15 minute point, eg. brocolli, cauliflower
use in-season seasonings – check your garden for coriander or basil, oregano or sage for a change
* i choose sausages from the lyneham butcher in canberra because they are excellent quality meat, have several rustic styles in their massive selection (tolouse, traditional italian and chorizo) and seem to have almost no fat. i once saw them described as being ineligible to be termed ‘sausages’ as their meat content is too high… but i’m sure that’s just a rumour.
