Balsamic roasted sausages with red veg

Balsamic roasted sausages with red veg

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(43 ratings)

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Cooking time

Prep: 5 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Make this dish a meal in a pan by stirring through some chickpeas or butter beans for the final five minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
412
protein
18g
carbs
25g
fat
28g
saturates
8g
fibre
3g
sugar
18g
salt
1.48g

Ingredients

  • 3 red onions, cut into wedges
  • 3 red peppers, deseeded and cut into quarters
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 8 sausages
  • 250g cherry tomatoes
  • few thyme sprigs (optional)
  • 1 tbsp clear honey

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the onions and peppers in a roasting tin, drizzle over the oil and vinegar and season well. Roast for 10 mins.
  2. Nestle the sausages, tomatoes and thyme, if using, in and around the veg, drizzle over the honey and cook for 25 mins more or so, turning the sausages halfway, until the sausages are cooked and everything is golden and sticky. Serve with mustard mash or crusty bread.

Recipe from Good Food magazine, August 2010

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Comments

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pennyclark's picture
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Absolutely delish. Will become a regular :)

Lizzles's picture

I loved this recipe. So quick and easy to throw in the oven. I added some new Potatoes and Butternut squash that I par boiled first which made it a lovely meal. Also a clove of garlic adds a bit of depth.

linda_firth's picture
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Versatile and easy recipe, but more than that it tastes yummy and deserves its 5 star rating. Have enjoyed reading all the comments for additions and ideas. My own contribution would be to add little Chantenay carrots.
I too had to cook for longer - and I'd halved my sausages. The dish cooked well in 35 - 40 mins, turning everything midway.
This dish will certainly enter the family repertoire - we love oven roasted veggies of this kind - and we look forward to eating it again. I'll add too that I sometimes have to cook for a
Coeliac , a veggie, and regular meat eaters at the same table, and with two trays to vary the sausages this won't be difficult. .

aussiejen's picture

A great easy dish for a crowd. Have cooked this recipe (as written) twice for around 25 people - all said it was delicious. Don't skimp and use cheap sausages - it's not worth it. The mustard mash was a nice accompaniment and the fresh thyme aroma travelled through the conference centre whetting people's appetites. Cook for at least 40 mins.

rachelmiddleton's picture

Delicious - the balsamic made it a bit different! Quick, easy and tasty supper - I added mushrooms as I had some I needed to use and the butter bean addition was a really good one! Great one-pot I'll definitely be repeating.

hanszinderfaan's picture

Tasty! I deliberately left out the thyme sprigs as I used chilli flavoured sausages. It was the first time I have tried this recipe, so easy, I also served it with a jacket potato and it went down well. Might well use mash next time though.
Added on 29/10/2013. We have since substituted lamb chops for the sausages and omitted the honey and thyme. Cool! Today the other half made this dish, using our local butchers chilli sausages and added mushrooms and topped the mustard mash with a fried egg. Seemed right somehow. Is there no end to this very versatile dish?

Strawberrysquash0's picture

This is a really easy recipe and very tasty. I added various other veggies including mushrooms, beans and green peppers (basically the contents of the fridge). The sausages took much longer to cook than stated so I finished them off under the grill. I'll definitely be cooking this again. Thank you :-)

steevegh's picture
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yummyyyyyyyyyyyyyyyyyyyy

marmaladerachel's picture
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Fab! Use good sausages and cook for longer to really caramelise veg and brown sausages.

marmaladerachel's picture
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We loved this recipe!!! Easy and just yummy served with crusty bread.

annando's picture
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I cooked this for about 10 minutes longer than the recipe as I wasn't convinced that the sausages were cooked. I also added some sweet potatoe chunks to bulk out the recipe and served it with crusty bread. Fabulous tasting and would definitely cook again!!

sparrowfield's picture
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Great recipe. I added mushrooms as I had some, but next time will try the chickpeas and butter beans. Took a little longer than the recipe suggested for the onions to cook through. Served with the mustard mash, and peas and it went down a treat.

dottytay1's picture
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My sister and I love this recipe and have made it on numerous occasions - every thinks it's fab !!!

elle-london's picture

I did this and also added in Pink Lady apples and a few fennel seeds. It made it taste completely different and yet still a cheap dish.

littlejones's picture
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This is a great, flexible midweek meal. We didn't have any tomatoes or peppers in and had vegetables to use up, so we roasted the sausages with butternut squash, onion, iron cap squash, courgette, sweet potatoes, a few cloves of garlic and some fresh thyme. The olive oil and balsamic vinegar gave the vegetables and sausages a lovely sauciness. We added some halved black olives for the last 10 minutes or so for a different flavour and texture. We also put in two chillis sliced in half to give a gentle spiciness to the dish. I'll make this again, and will carry on experimenting...

slimchalkey's picture
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Fab recipe, I cooked it with butter-beans, really easy dish and sooooo tasty.

feefeescotty's picture

Anyone tried this in a slow cooker ? with precooked sausages x

alisonpg's picture
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We make this with Quorn sausages for an even healthier and just as tasty version. This is now one of our favourites - quick and easy to make and really delicious.

nigelladickson's picture
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Delicious, didn't use honey as didnt have any and cooked for a lot longer than advised - 50 mins instead of 25 to brown the sausages and give the veg a stickier texture

slbsamantha's picture
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Went down a treat with the grown ups but not so much with the kids. Used herb, pork and bean sausages and added cannelini beans towards the end.

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