Are you craving easy comfort food right now? These baked Italian sausages with fennel, onion and other classic Italian flavours may be what you are looking for. This recipe is an easy and tasty way to bake sausages in the oven. Simply serve with your favourite pasta and you have a satisfying plate of comfort.
6-8tomatoes cut in half (small on vine tomatoes)| or 3-4 large tomatoes
½cupblack olives| roughly chopped
1tablespoon(4 teaspoons) capers| roughly chopped
1brown onion| peeled and quartered
10sprigsfresh thyme| just the leaves and soft parts of the stems
2tablespoons(8 teaspoons) tomato paste
salt and pepper| to season
Pre-heat oven 180°C (360°F).
Place sausages, fennel, tomatoes, olives, capers, onion, and thyme in a baking dish that has a lid. All ingredients should fit snuggly in the chosen dish. Note: If you don't have a baking dish that has a lid, use a couple of sheets of aluminium foil to cover the dish. Make sure to fold the foil down the sides to keep as much steam in as possible.
Sprinkle sausages and other ingredients with a pinch of salt and pepper.
In a jug or bowl mix garlic, red wine, stock, and tomato paste to combine.
Pour red wine mixture over the sausages and other ingredients in the baking dish.
Using your hands or two large spoons, toss all ingredients through the sauce thoroughly.
Place lid on the baking dish (or cover with foil) and place dish on the middle rack in the oven. Bake with lid on for 30 minutes.
After 30 minutes of baking remove the lid (or foil) from the baking dish. Continue baking for a further 30-40 minutes basting the sausages and vegetables a few times with the sauce.Note: Basting the sausages while baking helps them to not go wrinkly and dry out.Serve: With your favourite pasta or crunchy bread to mop up the sauce.
Baste while baking: Basting the sausages while baking helps them to not go wrinkly and dry out.Sausage Calculations: I make this recipe with six sausages as there are three adults mouths to feed at my place. This gives us two sausages each. Rule of thumb, allow two sausages per adult and one sausage for children. If you are using small sausages or have a family of big eaters you may want to increase the number of sausages.Sausage Quality: It is important to use good quality sausages in natural casings for this recipe. They are the hero of the dish after all. In general sausages from the local butcher will be far superior to supermarket ones. Plus natural casings have a better texture to them than synthetic casings, amongst other thingsGENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY