Balsamic sausage, pepper and red onion bake
- Published: 7 Dec 16
- Updated: 18 Mar 24
This Italian-inspired bake combines sausages, pepper and red onion with a sticky balsamic and honey glaze for a quick and easy midweek dinner.
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Serves 4
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Hands-on time 20 min, oven time 30 min
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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
- 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.
- 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.
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- Recipe from October 2016 Issue
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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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!!