The good old sausage, a staple ingredient in many kitchens around the world - Germany with Kransky and Weiswurst, France has the Andouille, Switzerland has the Cervalat, Portugal has the Linguica and Italy has Salami - just to name a few!
This recipe is a family pleasing, budget meal for feeding the hordes! With a few nifty little tricks, it can also be prepared in half an hour!
This recipe is a family pleasing, budget meal for feeding the hordes! With a few nifty little tricks, it can also be prepared in half an hour!
Ingredients
How to?
Fry the sausages, over a low to moderate heat until brown, in an oven proof dish (as seen in picture). While the sausages are cooking place the rest of the ingredients in a micorwave safe dish (I prefer glass) and microwave on medium setting for 15 – 20 minutes (until potatoes are just soft). When sausages are cooked, remove from pan and slice. Mix vegetables and sausages together in oven proof dish, sprinkle with cheese and thyme. Bake at 160°C for 20 minutes.
Serves 6
- 10 Thin Pork Sausages
- 5 Chat Potatoes
- 1 Onion, sliced into wedges
- 2 Carrots, sliced into 1 cm rounds
- 800g tin Diced Tomatoes
- Salt and Pepper
- Pinch Garlic Powder
- Fresh Thyme – a few sprigs
- Handful Grated Tasty Cheese
How to?
Fry the sausages, over a low to moderate heat until brown, in an oven proof dish (as seen in picture). While the sausages are cooking place the rest of the ingredients in a micorwave safe dish (I prefer glass) and microwave on medium setting for 15 – 20 minutes (until potatoes are just soft). When sausages are cooked, remove from pan and slice. Mix vegetables and sausages together in oven proof dish, sprinkle with cheese and thyme. Bake at 160°C for 20 minutes.
Serves 6