A warming dinner with a classic pairing of pork sausages and tomato. All cooked in one pan, it creates a beautifully rich and savoury sauce. Serve on a bed of mash or with some crusty bread and a side of greens. It's a dish that the whole family will love and make use of simple ingredients that you'll probably already have at home.
500g Italian Pork Sausages
1 Red Capsicum, cut into strips
1 Brown Onion, thinly sliced
4 Garlic cloves, crushed
400g crushed Tomatoes
1 sprig Rosemary
Handful fresh Oregano
2 Bay Leaves
1 tbsp Red Wine Vinegar
Preheat oven to 200 degrees and place pan big enough to fit the sausages in one layer into the oven with 2 tbsp olive oil. You want to get the oil hot before adding in the onion, so leave in the oven for around 3 minutes to get it hot.
Then add in the onion, capsicum and garlic and roast for 3 minutes or until golden.
Add in tomatoes, herbs, vinegar and season with salt and pepper and place back in the oven for 10 minutes, or until the sauce has thickened.
Then add in sausages and place back in the pan and cook for half an hour. Turn sausages over and place back in the oven but change the setting to grill. Cook for another 15 minutes or until sausages are golden.
Serve sausages and rich tomato sauce on a bed of buttery mash potato or alongside some crispy bread.
Note: You can add some dried chilli along with the herbs.
These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!