| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Walls | 4 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 8 | Wall's Pork Sausages | |
| 4 | md | Courgettes; cut into chunks |
| 1 | Yellow pepper; cored, de-seeded | |
| ; and cut into chunks | ||
| 1 | Green pepper; cored, de-seeded | |
| ; and cut into chunks | ||
| 1 | Orange pepper; cored, de-seeded | |
| ; and cut into chunks | ||
| 6 | Cloves garlic; unpeeled | |
| Salt and freshly ground black pepper | ||
| 225 | g | Vine tomatoes; (8oz) |
| 3 | tb | Olive oil |
| 2 | tb | Balsamic vinegar |
| To garnish | ||
| Basil leaves |
INSTRUCTIONS
FOR THE DRESSING 1. Preheat the oven to 200 C, 400 F, Gas 6. Pour the olive oil into a large roasting tin and place in the oven for 3 mins. Remove the tin from the heat and stir in the sausages, courgettes, peppers and garlic. Season well. 2. Place in the oven and bake for 15 mins. Remove from the heat and add the tomatoes and bake for a further 15 mins, stirring occasionally, until the vegetables are charred and the sausages are tender. 3. Meanwhile whisk together the dressing ingredients until well blended. Remove the roasting tin from the heat and divide the sausages and vegetables between warmed serving plates. Drizzle over the dressing and serve with fresh bread. Cooks Tips Vine tomatoes are readily available from most good supermarkets. However you can use any tomato of your choice. Converted by MC_Buster. NOTES : This recipe is of a mixture of Wall's Pork Sausages, courgettes, yellow, green and orange peppers cut into chunks, vine tomatoes, olive oil and garlic cloves oven - roasted until charred. Then a simple Balsamic dressing is stirred in and served with Foccacia bread spread with garlic oil. Garnished with basil leaves. Converted by MM_Buster v2.0l.
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