Balsamic sausage, pepper and red onion bake

Balsamic sausage, pepper and red onion bake

This Italian-inspired bake combines sausages, pepper and red onion with a sticky balsamic and honey glaze for a quick and easy midweek dinner.

Balsamic sausage, pepper and red onion bake

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 30 min

This Italian-inspired bake combines sausages, pepper and red onion with a sticky balsamic and honey glaze for a quick and easy midweek dinner.

Nutrition: per serving

Calories
457kcals
Fat
30g (10g saturated)
Protein
18.8g
Carbohydrates
23.4g (20.4g sugars)
Fibre
8.9g
Salt
1.4g

Ingredients

  • 8 British free-range pork sausages (flavoured with fennel, if available)
  • 3 garlic cloves, unpeeled
  • 3 red peppers, cut into 3cm chunks
  • 3 yellow peppers, cut into 3cm chunks
  • 2 large red onions, cut into 1cm thick wedges
  • 2 tbsp olive oil
  • 1½ tbsp balsamic vinegar
  • 1 tbsp clear honey
  • 1 tbsp dried oregano

To serve (optional)

  • Mashed potato
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Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the sausages, garlic, peppers and onions in a large roasting tin. Drizzle with the oil and add a good pinch of salt and pepper. Bake for 15 minutes.
  2. Add the balsamic vinegar, honey and oregano, mix well, then bake for a further 15 minutes or until the vegetables are golden and the sausages cooked. Serve with mashed potato, if you like.

Nutrition

Nutrition: per serving
Calories
457kcals
Fat
30g (10g saturated)
Protein
18.8g
Carbohydrates
23.4g (20.4g sugars)
Fibre
8.9g
Salt
1.4g

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Read what others say...

  1. If like me you’re diabetic, substitute the Honey with Agave Syrup. A much lower GI than Honey and Zero Sugar. As always, use sparingly and don’t go over the top!! Done this many times, never fails to hit the mark!!

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