45 minutes
Transform simple sausages into a delightful dinner with this hearty casserole featuring a medley of vegetables and aromatic basil. Perfect for a cozy midweek meal, this dish pairs excellently with crisp, herb-infused garlic toasts.
Reduced-Fat Sausages
each
Yellow Bell Pepper, deseeded and chopped
each
Red Onions, cut into wedges
each
Chopped Tomatoes, canned
0 oz
0.25 fluid ounces
Basil, chopped
tablespoons
1. Preheat Prep
Preheat your oven to 220°C (200°C fan-assisted, gas mark 7). Gather your sausages, chopped yellow pepper, and red onion wedges.
2. Initial Roasting
Arrange the sausages, yellow pepper, and red onion wedges in a roasting tin. Place in the oven and roast for 20 minutes until the sausages start to brown.
3. Add Tomatoes and Stock
After the initial roasting, reduce the oven temperature to 200°C (180°C fan-assisted, gas mark 6). Pour the chopped tomatoes and vegetable stock over the sausages and vegetables in the roasting tin. Sprinkle most of the chopped basil, season with salt and pepper to taste, and give everything a good stir to combine.
4. Final Roasting
Return the roasting tin to the oven and roast for an additional 20 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Select high-quality sausage with a good balance of fat and meat to add flavor and moisture to the casserole. Artisanal or locally-made sausages with fresh herbs and spices will impart a more complex taste.
Use fresh basil for the toasts and incorporate other fresh herbs like thyme or oregano into the casserole, adding at different stages for layers of flavor.
Properly season with salt and freshly ground black pepper and add a dash of balsamic vinegar or fresh lemon juice at the end to brighten the flavors.
Take your time browning the sausage to build a flavor base through the Maillard reaction, and use a heavy-bottomed pan to prevent burning.
Cook the casserole until bubbly and flavors have melded, and let it rest for a few minutes after taking it out of the oven for easier serving and better texture.
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