An Italian-inspired bitter-sweet sausage tray bake...
Serves 4-6
Ingredients
1 eggplant (roughly chopped)
1 red capsicum (roughly chopped)
1 green capsicum (roughly chopped)
2 carrots (roughly chopped)
2 red onions (roughly chopped)
8 high grade pork sausages
2 tablespoons extra virgin olive oil
2 tablespoons red wine
2 tablespoons honey
2 garlic cloves (sliced)
A handful of fresh thyme
A few sprigs of rosemary
1 fresh red chilli (sliced)
Method
Step 1
Preheat your oven to 220C.
Step 2
Add the chopped eggplant, red and green capsicum, onions and carrots to a large baking tray. Season with salt and pepper and drizzle with olive oil.
Step 3
Drape the sausagues over the vegetables and roast for 20 minutes.
Step 4
Carefully remove the tray from the oven and turn the sausages over. Give the vegetables a good mix to ensure they do not stick to the bottom of the tray.
Step 5
Now add the red wine, honey, garlic, chilli along with your fresh rosemary and thyme sprigs. Return the tray to the oven and bake for a further 6 minutes until the sauces is sticky and golden.
Serve immediately with a nice glass of red wine and some crusty bread to mop up all those delicous juices.