Sausage & Tomato Casserole
Let’s face it, from toad in the hole to bangers & mash to coddle, sausage dishes are never what you’d call pretty, but often what they lack in appearance, they make up for in taste. This dish is a fine example of that.
If your oven has a tendency to run hot, you can cover the dish with foil during cooking. Remember to remove it to ensure that the sausages brown.
Serves 4
Ingredients
- 2 red onions, finely chopped
- 12 sausages
- 2 tins of chopped tomatoes
- 1 tin of plum tomatoes
- 2-3 cloves of garlic, crushed
- 2 teaspoons of rosemary
- 2 teaspoons of basil
- Freshly ground sea salt & black pepper
- Olive oil
- 1 tablespoon of balsamic vinegar
Method
- Preheat the oven to 180C.
- Fry the red onion in 2 tablespoons of olive oil until golden brown.
- Meanwhile, pour the canned tomatoes into a shallow casserole dish. I cut the plum tomatoes in half with a scissors, but you can leave them whole if you prefer.
- Add the sausages, herbs, garlic, balsamic vinegar and fried red onions.
- Drizzle generously with olive oil and season with salt and pepper.
- Thoroughly combine all the ingredients and when ready for the oven, lift the sausages so that they are exposed at the surface.
- Cook for 30 minutes, remove, rotate the sausages which by now should be browned on one side and return to the oven for a further 30 minutes.
- Serve with pasta or garlic & cheese mash and steamed vegetables.
Superquinn sausages are by far the best sausages to use in this dish.