Sausages have to one of my favourite things to eat. If anyone is ever in the West Country you must take a trip to the Bath Sausage, Shop infact I have just done some research and found out that they deliver, this could officially be dangerous! They have sausages to suit any taste; from a great meaty Cumberland, to Somerset Scrumpy Cider Sausage and even the more daring Duck and Mango or Thai Sausage. I think I might have to make it my mission to try all 36 varieties. Oooo and fear not if meat isn’t really your thing, there are even four different vegetarian options!
Anyway, on the contrary to my sausage obsessive rant, unfortunately these sausages are not from the Bath Sausage Shop but just the good old supermarket. If you can’t always get hold of some extra special sausages then it is really easy to spice up your sausages and turn them into something truly delicious with this recipe!
– 3 good quality chunky sausages
– 1 tbsp balsamic vinegar
– 1 tbsp Worcester sauce
– 1 tbsp olive oil
– 1 tbsp tomato puree
– 100g cherry tomatoes – sliced in half
– 1 small onion – sliced into rings
– 2 tbsp red wine
– 1 tbsp mixed herbs
Preheat the oven to 180’C
Mix the sausages together with the balsamic vinegar, Worcester sauce, olive oil and tomato puree.
Make sure the sausages are well coated and roast in the oven for 20minutes, stirring half way through
Remove from the oven and add the remaining ingredients, making sure everything is well combined
Return to the oven for another 20 minutes
Half way through give another good stir and then turn the oven up to 200’C for the remaining 10 minutes.
Serve with whatever tickles your fancy; we had ours with mashed potato and cauliflower cheese.