18/09/2005

Sausage Tomato Bake

sausages - meat or vegetarian, about 3-4 per person
oil for cooking (olive is best)
onions, chopped - one large for each 3-4 people
canned chopped tomatoes - one 400g can per 2-3 people
worcestershire sauce (optional) - a few drops

Method:
Cook the sausages in a little oil until lightly browned, either in the oven in an ovenproof dish or on the stove in a frying pan. Meanwhile, fry the onions gently in a saucepan pan until softened and translucent, then stir in the tomatoes and bring to the boil.

Put the sausages in an ovenproof dish if you cooked them over the stove, and pour the tomato mixture carefully over. Sprinkle on a few drops of worcestershire sauce, if used, and cook in the oven at about 180C for 20-30 minutes.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

This is such an easy recipe! I discovered it about 25 years ago on a cookery card, and have made it many times over the years. In our family two of us prefer veggie sausages, and two prefer meat; I buy (frozen) Walls pork sausages and Linda McCartney vegeterian sausages, and cook them in separate dishes then divide the tomato-onion mixture between them. A strict vegetarian wouldn't use worcestershire sauce.

I tend to serve this with baked jacket potatoes, broccoli and peas.

No comments: