Easy Sausage and Veggies

It’s no secret that I’m a fan of sausages. All my family eats them and they are quick and delicious. When I’m after an easy dinner I pull some snags out of the freezer in the morning.

But remember – all sausages are not created equal.

Print Recipe

Easy Sausage and Veggies

Servings

Ingredients

• Enough sausages to feed your family
• Vegetables for roasting any of these work beautifully – sweet potato, potato, beetroot, broccoli, zucchini, tomato, onion, pumpkin, parsnip. Add enough portions to pack the plates of your family!
• Olive Oil/tallow/bacon fat/duck fat
• Salt or Herbamare

Servings Ingredients Enough sausages to feed your family Vegetables for roasting any of these work beautifully – sweet potato, potato, beetroot, broccoli, zucchini, tomato, onion, pumpkin, parsnip. Add enough portions to pack the plates of your family! Olive Oil/tallow/bacon fat/duck fat Salt or Herbamare

Instructions

1. Preheat oven to 180 degrees.
2. Cut vegetables into cubes – make sure they are cut in a similar size for even cooking.
3. Add vegetables to a baking tray or roasting pan. Coat with the olive oil, or animal fat, and sprinkle with salt or herbamare (herb and salt sprinkle found at supermarket).
4. Place into oven for half an hour for ‘just cooked’ as in photo, or 45 minutes to one hour for a crispy and caramelised effect.
5. While the vegetables are cooking away, there are two ways you can cook your sausages. You can either add them to a baking tray and cook in the oven along with the vegetables or cook on a pan on the stovetop over a moderate temperature. I use a little olive oil to coat the pan but ensure that it doesn’t get too hot.
6. There you go. It was that hard. Dinner – done!

Share this Recipe