Baked beef sausages with rosemary and tomato

This convenient baked sausages recipe is a wonderous one-pot meal from the Women's Weekly featuring delicious roasted garlic, fragrant rosemary and tender baked tomato.

  • 50 mins cooking
  • Serves 4
  • Print


  • 1 bulb garlic (70g)
  • 8 thick beef sausages (1.2kg)
  • 2 olive oil
  • 4 sprigs fresh rosemary
  • 3 slice sourdough bread (210g)
  • 250 gram cherry tomatoes
  • 2 tablespoon red wine vinegar
  • 1 cup loosely packed fresh basil leaves


  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Cut garlic bulb in half horizontally. Combine garlic, sausages, half the oil and rosemary in large baking dish. Roast, uncovered, about 15 minutes or until sausages are browned.
  • 3
    Tear bread into coarse pieces; add bread to dish with tomatoes, drizzle with remaining oil. Roast, uncovered, about 15 minutes or until bread is crisp and sausages are cooked.
  • 4
    Squeeze half the garlic into a small bowl, mash with a fork; stir in vinegar. Drizzle over dish; sprinkle with basil.

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