Sausage Bake

April 22, 2009 · Posted in Cooking Recipes · Comment 

Sausage Bake

  • · Rosemary is a very easy herb to grow in pots; snip to use.
  • · So easy from oven to table – let the family serve themselves

Serves 4

Preparation: 15 minutes

Cooking: 25 minutes

Ingredients:

  • · ½ Falcones Turkish Pide, cut into 2cm cubes
  • · ¼ cup rice bran or vegetable oil
  • · ½ cup grated tasty cheese
  • · 600g baby (chat) potatoes, quartered
  • · 2 cloves garlic, crushed
  • · 1 tablespoon chopped rosemary
  • · 8 beef chipolata sausages
  • · 4 large ripe roma tomatoes, quartered lengthwise
  • · ½ cup pitted kalamata olives
  • · 1/3 cup chopped flat-leaf parsley
  • · Sour cream, to serve

Method:

  1. Preheat oven to 190°C/170°C fan forced. Place bread in a roasting pan; drizzle with half oil. Toss gently. Sprinkle with cheese. Bake for 8-10 minutes or until golden. Cool slightly. Break into pieces then transfer to a medium bowl.
  2. Combine potato, garlic, remaining oil and rosemary in pan. Season with salt. Bake for 20 minutes.
  3. Add sausages to pan; bake for 15 minutes. Add tomato; bake for a further 10 minutes or until potato and sausages are brown and cooked.
  4. Stir in olives and croutons. Sprinkle with parsley; dollop with cream. Serve at once.

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