A Recipe Blog

Last night, I’d defrosted some chicken sausages and was feeling lazy. I decided to try and find a recipe that called for the sausages to be cooked in the oven alone, a recipe only needing a casserole dish to complete. I found an Oven roasted sausage and sweet potato recipe and, inspired by this, made up my own! It’s pretty yummy and easy, you just bung all the ingredients in a casserole dish and stick it in the oven. The sausages require turning over, but only once.

Ingredients (Serves 2)

• 4 chicken sausages
• 1 can of diced tomatoes
• 1 cup of warm chicken stock
• 1 heaped teaspoon of honey
• 1 tsp each of Masterfoods Garlic & Herb Salt, Thyme Leaves
• 1 red onion, cut into 8-10 segments
• 2 potatoes, peeled and cut into chunks about 2cm wide
• 1 cup mixed frozen vegetables, e.g., corn, carrot & beans (optional)
• 1 tsp Cracked pepper
• Olive oil spray

Directions

1. Preheat the oven to 220°C.
2. Lightly spray a deep casserole dish with oil.
3. Add sausages, potato and onions to dish. Coat all with the diced tomato.
4. Mix the thyme, honey and chicken stock together in a jug or bowl. Coat ingredients in casserole dish with this mixture.
5. Toss everything together with a spoon to make sure everything is coated with liquid.
6. Season with garlic & herb salt and pepper and toss again.
7. Roast in the oven for 55 minutes, ensuring you turn over the sausages about 30 min in so they cook through. If using frozen vegetables, add these in at 45 min in.
8. Slice up the sausages in the casserole dish and serve, making sure to spoon over any remaining juices.

Tags: chicken, gluten free, oven baked, quick, sausage