One Pan Devilled Sausage Bake

I thought I would start trying to put a few week night meal recipes up on the blog. I have so many ideas and recipes that I want to share with you. The issue is trying to take a respectable looking photograph of the dish before it goes cold and a certain toddler loses his cool. So here is the first one I managed to capture without to much drama.
Husband requested devilled sausages one Saturday. Me being the lazy housewife on the weekend I really didn't feel like slaving over a stove frying sausages and sauteing onion to make devilled sausages. On the weekends I really don't want to be tied to a stove. I want to do other things. Like have some time to myself - relax, read a book, do something crafty or sit outside in the sun. So when I stood in front of the stove to make devilled sausages I knew it was time to find a lazy way to do this. I googled devilled sausages and stumbled across a good ole Jamie Oliver recipe for Sausage Bake. Bingo that is what I will do. Chuck it all in one pan and voila. Dinner is served. Thanks Jamie for the inspiration.

I made a few changes to his recipe by adding a heap of vegetables to roast with the sausages and tomatoes. That meant I wouldn't have to prepare any vegetables to go alongside the dish. Yep lazy. The basis of this dish is some good quality beef or pork sausages and some nicely ripened tomatoes. I went with beef sausages for this one as that is what I had in abundance in my freezer. I have mentioned this before but we go thirds in a half of a side of cow from a local butcher. This always ensures that we have good quality beef stocked in our freezer and I always get a nice supply of sausages in each batch. No preservatives or nasties in these ones. I broke up the sausages and nestled them in with the vegetables to cook together and mingle and give off some beefy goodness into the sauce that is magically created underneath.

I will definitely be adding this recipe to my menu plan list to make again in the near future. It is a great lazy midweek meal or even make it on the weekend. That's when I feel especially lazy on the cooking front.

One Pan Devilled Sausage Bake
Adapted from: Jamie Olivers Sausage Bake
Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 4-6
  • 8 beef or pork sausages
  • 1/2 large sweet potato, chopped into medium chunks
  • 1 stick celery, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 medium potatoes, chopped into medium chunks
  • 1 leek, finely sliced
  • 3 cloves garlic, roughly chopped
  • 6-8 large tomatoes, roughly chopped
  • 5-6 sprigs thyme
  • 1 large sprig rosemary
  • 3/4 cup beef stock
  • 2 tablespoon tomato paste
  • 1 teaspoon curry powder
  • salt/pepper
Preheat oven to 180 degrees (fan bake).
In a large roasting pan evenly spread out the vegetables in one layer. Sprinkle over the curry powder and drizzle with a generous amount of olive oil and toss to coat in the oil.
Nestle the herbs in between the vegetables.
Break the sausages up in large pieces and nestle in between the vegetables. Season with salt and pepper.
In a small jug place the stock and tomato paste and mix to combine. Pour evenly over the sausages and vegetables.
Place the pan into the oven and bake for 1 hour or until the vegetables are tender.
Gently toss the vegetables lightly halfway through the cooking time and slightly squish the tomatoes to extract the juice and flesh.
Remove from the oven and serve.
Serve with some crusty bread to mop up the juices at the end.
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