Looking for an easy, one pot baked sausages recipe that’s loaded with goodness and flavour?
Well then how about trying this one on for size.
It all starts with your sausages, or chipolatas, like I’ve used here. Those “slurry” sausages from supermarkets that look all sad and anaemic?
Forget them. They’re not worth your dosh, and your body will thank you for it. Unless, of course, you love them. In that case, go for your life. And if vegan sausages float your boat, I’m sure those would fit into this recipe nicely. Just lose the bocconcini.
Visible pieces of meat, fat and ingredients I can recognise and pronounce are most important when I choose sausages.
The rest is really simple.
A few vegetables, some vino, herbage and seasoning. That’s all it takes. Don’t like eggplant? Then use zucchini or squash, if you prefer them. Love your black olives? Then toss them in. Not into booze? Then replace it with stock or water. But remember, the alcohol cooks out and leaves its glorious flavour behind.
Adding bocconcini at the end is purely optional. Unless, of course, you’re like me and get warm fuzzies when oozy cheese comes to town.
I mean, don’t you just want to dunk a piece of crusty bread into that sauce, catch some liquid bocconcini and shove it into your mouth?
*Black Casserole supplied by Chasseur