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Tray-baked sausages with potatoes & cherry tomatoes

  • 0:05 Prep
  • 0:50 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 250ml (1 cup) Massel chicken style liquid stock
  • 8 beef, pork or chicken sausages
  • 12 Baby Coliban (Chat) potatoes, halved (see note)
  • 12 (1/3 cup) pitted black olives
  • 2 large sprigs fresh rosemary
  • 2 bay leaves
  • 1 lemon
  • 1 x 240g pkt cherry truss tomatoes


  • 1
    Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until soft. Add the stock and cook for 4 minutes or until mixture has reduced slightly.
  • 2
    Meanwhile, place the sausages and potato in a large baking dish. Drizzle over the remaining oil and toss to coat.
  • 3
    Pour the onion mixture over the sausages and potato. Arrange the onion evenly over the sausages and potato. Sprinkle with the olives, rosemary and bay leaves. Bake in oven for 20 minutes.
  • 4
    Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to remove rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.)
  • 5
    Top the sausage mixture with tomatoes. Sprinkle with lemon rind. Bake for a further 20 minutes or until tomatoes soften. Serve.

Source: taste.com.au


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