Sausage Bake with Tomato & Apple
A quick & tasty weeknight one-pot bake of sausages, tomatoes & apples flavoured with mustard & rosemary.
- 8 thick pork sausages
- 500 g roma tomatoes about 4-5, halved lengthways & each half cut into 6
- 2 large green apples skin still on, cored & cut into eights
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp finely chopped rosemary leaves
- 1 tbsp wholegrain mustard
Preheat oven to 220 c / 425 f fan forced
Combine tomato & apple in a baking dish (see note).
Add vinegar, olive oil, rosemary & mustard to tomato & apple in baking dish, turning to coat thoroughly.
Evenly place sausages in a single layer on top of tomato mixture.
Bake for 35 mins, turning sausages after 15 mins.
A note on the size of your baking dish - the one I have used in the photos is 20 x 30 x 5 1/2 cm (8 x 12 x 2") - I would suggest that this size would be the minimum I would use. I have also made this recipe in a 30 cm (12") - top measurement - round ovenproof skillet with similar results. This size baking dish/skillet fits the tomato & apple quite snugly - if you go for a slightly larger dish your tomatoes & apples will tend to cook down a little bit more.
By laying the sausages on top of the tomato & apple, you will have some pieces that will hold their shape & not cook down as much due to being shielded by the sausages. I quite like this in the finished dish, as it adds texture. If you would rather that not happen, you will need to use a larger baking dish/skillet and nestle the sausages down into the tomato & apple mixture.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*