Sausage onionato

Inspired by a Jamie Oliver recipe, it’s actually ridiculous how easy and delicious this dinner is. Perfect for a working weeknight meal because there’s such little prep. My kids love this dish too.

We normally serve it up over basmati or wholegrain rice and drench it in all the gravy-like juices that come out the pan.

Serves: 2

Prep time: 5 minutes

Cook time: around 50 minutes (mainly doing nothing, waiting on the oven)

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Ingredients

4-6 sausages (any kind)

800g-1kg of any type of small tomato

1 large onion

2 cloves of garlic (peeled, crushed and chopped)

2 sprigs of fresh thyme

2 sprigs of fresh rosemary

1 bay leaf

½ tbspn dried oregano

Big splash of good balsamic vinegar

Glug of olive oil

Pinch of sea salt flakes

Twist of black pepper

Method

Preheat the oven to 180’c.

In a suitable roasting tray, pop in your tomatoes, onions, garlic and herbs. Place the sausages in before drizzling everything with a touch of olive oil and a good splash of balsamic vinegar. Season generously with salt and pepper and toss the ingredients around so that it’s all well coated. Make sure the sausages aren’t buried underneath everything.

Pop your tray in the oven, set the timer for half an hour and put your feet up. Once the time is up, check on your tray, giving a gentle toss and turn the sausages. Put back in the oven for another 15-20 minutes, until the sausages are cooked and the oinionato looks nicely blistered and charred.

Remove and serve over basmati rice, making sure not to waste any pan juices.

TIPS

  • Whilst I’m a firm believer of the old “you can’t beat a standard pork sausage”, this dish screams for Italian sausages. The flavours work so well.

  • When you’re up to your ears with work or kids in the week, there’s nothing wrong with microwave rice! No hassle or washing up and you can genuinely sit back and do nothing while this is in the oven.