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Balsamic roasted sausages and vegetables

April 4, 2011 4 Comments

On my foodie travels I have discovered that some people have a prejudice against sausages. I am assuming it is the health aspect, I get that, you wonder… what’s ‘really’ in them? are they full of fat?? etc.. but now days you can get some great low fat and organic sausages which I do like to bring into my kitchen to spice up my night time dinner ideas and debunk the myth that they are all bad. After all… everything in moderation I say.

I got the idea for this dish form the Good Food Mag, Nov 2010 edition. It is so simple, the biggest part of this dish is cutting up the veggies… you can do that right?!?!?!


  • 3-4 red onions, cut into wedges
  • 3-4 red capsicums, seeded and cut into slices
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 6 small gourmet beef sausages
  • 6 small gourmet Italian pork sausages
  • 250 cherry tomatoes
  • 1 ½ tbsp honey
  • 4 thyme sprigs
  • crusty bread, to serve

How to:

  1. Preheat oven to 190°C. Place onion and capsicum into a roasting pan. Drizzle with olive oil and balsamic vinegar. Bake for 10 mins until vegetables start to soften.
  2. Nestle sausages and tomatoes into capsicum mixture. Drizzle with honey and scatter over thyme. Bake for 15 mins until sausages are golden. Turn sausages over and bake for another 15 mins or until cooked and vegetables are golden and sticky.
  3. Serve with warm crusty bread.


So tell me what is your prejudice against the little sausage?

Buon Appetito :)

Tags: , , Balsamic roasted sausages and vegetables, Meat General, Pork
  • Kibomeg

    You could try making your own, it is easy and you can choose what goes in them! The humble sausage can be a thing of beauty and wonder! Thanks for the recipe!

    • Anonymous

      I agree, I should try to make them… I must put the sausage kitchen aid attachment on my Christmas list :) Thanks for stopping by.

  • http://www.roryhart.net Rory Hart

    Honestly I base my sausage choices based on taste and never worry about the fat/salt content as we probably only eat sausages about once a fortnight. Organic would be nice and I do get sausages from the organic producers at the farmers markets around Melbourne when possible.

    I do love the sausages from Jonathan’s on Smith St, especially their Italian pork sausages!

    • Anonymous

      I agree. I usually chase the taste rather than the other but it is nice to find healthy and tasty alternatives. Thanks for the tip on where to get some great Italian sausages. I often judge butchers on their Italian sausages alone, if they are not good, I don’t go back, even for meat. Yes a little drastic but us Italians do like a good Italian sausage. Thanks for stopping by, Emanuela.

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