Baked Sausage and Vegetable Supper

“Choose good quality sausages from your local butcher to make this delicious mid-week supper.”

Ingredients
Serves 4

•    1 bulb of fennel, thinly sliced
•    450g (1 lb) tomatoes, quartered
•    1 green pepper, sliced
•    1 red pepper, sliced
•    1 red onion, thinly sliced
•    1 clove of garlic, thinly sliced
•    4 tbsp olive oil or rapeseed oil
•    Salt and black pepper
•    8 thick good quality Lincolnshire or herb sausages
•    6 leaves of fresh sage, chopped


Method

Place the fennel, tomatoes, peppers, onion and garlic into a shallow ovenproof dish and pour over the oil, season and mix with together with a spoon.

2, 3 and 4 oven AGA: Place the dish on the grid shelf set on the floor of the roasting oven and cook for 10-15 minutes.

Arrange the sausages on top.  Return to the roasting oven and cook for a further 45 minutes, turning the sausages over occasionally to brown all their sides.  Sprinkle with the chopped sage and serve hot with fresh crusty bread.

Conventional cooking: Cook in the oven at 200°C (400°F), fan oven 180°C, Gas Mark 6, method as above.

 
 

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