Name: Baked beef sausages with rosemary and tomato
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

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.

Serves 4

Cook

50M

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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