Name: Rosemary roasted sausages and tomato tray bake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium bulb garlic (70g); 8 thick beef sausages (1.2kg); 2 tablespoons olive oil; 4 sprigs fresh rosemary; 3 slices sourdough bread (210g); 250 grams cherry tomatoes; 2 tablespoons red wine vinegar; 1 cup fresh basil leaves

This is a delicious and budget-friendly family meal; substitute lamb or chicken sausages to suit your family’s tastes.

Looking for more sausage casseroles, more tray bakes or more sausage recipe?

Ingredients

1 medium bulb garlic (70g)

8 thick beef sausages (1.2kg)

2 tablespoons olive oil

4 sprigs fresh rosemary

3 slices sourdough bread (210g)

250 grams cherry tomatoes

2 tablespoons red wine vinegar

1 cup 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 a large roasting pan. Roast for 15 minutes or until sausages are browned.

3.Tear bread into coarse pieces; add bread to the pan with tomatoes, drizzle with remaining oil and season. Roast for a further 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.

Serve with a leafy green salad.
Note

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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