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

Print Recipe

Baked chipolatas with cherry tomatoes & eggplant

Warm your insides with these delicious baked chipolatas with tomato and eggplant.

Servings

servings

Ingredients

• 400 g beef chipolatas
• 300 g eggplant diced
• 350 g cherry tomatoes
• 2 cloves garlic finely sliced
• ½ tsp dried oregano or to taste
• 1 large bay leaf
• ⅓ cup red wine (80 ml)
• ⅓ cup water or stock
• 3 tbsp virgin olive oil
• 1 tsp each Salt & black pepper
• ½ tsp chilli flakes
• 60 g peas fresh or frozen
• 120 g bocconcini
• fresh parsley leaves to garnish
• Crusty bread rolls to serve

Servings servings Ingredients 400 g beef chipolatas 300 g eggplant diced 350 g cherry tomatoes 2 cloves garlic finely sliced ½ tsp dried oregano or to taste 1 large bay leaf ⅓ cup red wine (80 ml) ⅓ cup water or stock 3 tbsp virgin olive oil 1 tsp each Salt & black pepper ½ tsp chilli flakes 60 g peas fresh or frozen 120 g bocconcini fresh parsley leaves to garnish Crusty bread rolls to serve

Instructions

1. Preheat the ove to 200°C.
2. Put all of the ingredients, except the peas and bocconcini, into an ovenproof casserole. Give it a good mix with your hands, get the lid on and bake it for 30 minutes.
3. Add the peas and mix them through sausages and vegetables, leave the lid off and bake for a further 30 minutes. This allows the sausages to get a bit more colour and for the sauce to thicken.
4. After the second 30 minutes of cooking, dot the bocconcini onto the sausages and vegetables, press them down a little, then return the casserole to the oven for 5-10 minutes.
5. Serve immediately with lots of crusty bread, and scatter it with fresh parsley, if you wish.

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