Saturday, October 22, 2011

Got sausages?

I'm now working full time at Lululemon and as is expected with retail, working all kinds o' random shifts on a weekly basis, with some spanning 2 traditional meal times such as 11-7pm or 12-8pm.
I was also finding that being on my feet all day in a crazy busy store required my meals to be a bit bigger to compensate and my regular snacking between meals is now non existent. Dipping celery sticks in peanut butter is not a good thing to do while folding pants.
So my recent days off have turned into mammoth cooking (and consequent tupperwaring) sessions to prepare me for my work days ahead.
This week my weekend was Weds and Thurs so Weds was spent choosing recipes and buying ingredients and on Thursday the kitchen became Command Centre: Special Ops.
On the menu was a simple sausage bake I ripped from a random magazine at some point and stashed in my file of torn out recipes. Also I wanted to make a chicken curry in my newly purchased slow cooker. I made this chicken curry before and was hoping for the same delicious end result without the preceding drama. If you missed out on that click here to learn about it.

The sausage bake I chose because, well, it's got sausages in it and it would be suitable as a breakfast, lunch or dinner option in a hurry when reheated.

Tomato, basil, sausage bake

4 large or 8 small sausages (I used local organic pork sausages from Planet Organic)
punnet of cherry tomatoes, halved
1 red onion, cut into wedges
olive oil
3-4 garlic cloves
1/4 cup balsamic vinegar
basil leaves, roughly torn

Pre-heat oven to 400C.
Toss sausages, garlic and onion in a large baking dish. Season with salt and pepper.
Bake uncovered for about 20 mins for small sausages, 30-40 for larger, until golden.
Add cherry tomatoes and vinegar and toss together gently.
Return to oven for another 15 mins or until the sausages have started to break down and the sausages are cooked through
Stir in basil leaves and serve.

I didn't have any balsamic vinegar but I made it anyway and it was fine although I do think the vingear would make for a more lively sauce, and if you happen to like fresh crusty bread, it would probably taste alright when dipped in said sauce.

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