What to eat tonight

All-in-one Tuscan-style sausage bake

Maximum flavour, minimum washing up – roast and serve in one tray

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Maximum flavour, minimum washing up – roast and serve in one tray

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 5 minutes
  • Cooking time 30 minutes
  • 1 tbsp olive oil
  • 8 pork sausages
  • 500g vine cherry tomatoes
  • 1 red onion, cut into thin wedges
  • 2 yellow peppers, deseeded and chopped into chunks
  • 60g pitted black olives, drained
  • 150ml hot chicken stock
  • 400g tinned butterbeans, drained and rinsed
  • 1 tbsp red wine vinegar
  • 1 small bunch fresh basil
  1. Preheat the oven to 220ºC/fan 200ºC/gas mark 7, along with half of the olive oil in a large roasting tin.
  2. Add the sausages and roast for 10 minutes until browned, turning halfway.
  3. Meanwhile, toss the tomatoes, onion, peppers and olives in the remaining oil and season well.
  4. Tumble into the roasting tin and rearrange the sausages on top. Roast for 15 minutes, turning the sausages halfway.
  5. Pour the hot chicken stock around the vegetables, add the butter beans and return to the oven for five minutes, until the sausages are cooked through and the vegetables are tender.
  6. Sprinkle over the red wine vinegar and a handful of fresh basil leaves to serve.

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Tagged in:
Pork
Sausages
One pot
M&S

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