Sausage bakes

Sausage bakes

With minimum preparation time: this is perfect for entertaining as you won’t have to spend too long in the kitchen

Yield: 10-12


  • 2 punnets ripe cherry tomatoes, mixed colours if you can find them
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh bay
  • 1 tablespoon dried oregano
  • 3 cloves garlic, peeled and chopped
  • 12 Jane Russell Italian sausage or coarse Italian pork sausages
  • 3 red onions cut in quarters
  • Extra virgin olive oil
  • Balsamic vinegar
  • Sea salt
  • Freshly ground black pepper


1 Preheat the oven to 190°C/Gas mark 5.

2 Get yourself a medium-sized casserole dish, large enough to take the tomatoes and onions, in one snug-fitting layer.

3 Put in all your tomatoes, onions, the herb sprigs, oregano, garlic and sausages.

4 Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.

5 Toss together, and then make sure the sausages are on top and pop the tray into the oven for half an hour.

6 After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

7 Once it’s cooked, you’ll have an intense, tomato sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.

Tip: Add some salsa verde for extra taste

Photography Credit: Harry Weir

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