ssssausages

I had my wee brother Theo over and needed some easy peasy recipes that would fill up a 15 year old with, apparently, hollow legs.

I picked up this recipe from Jamie Oliver's 'Jamie at Home' - I didn't follow it quite to the letter but here is my version.

Ingredients

12 sausages
Two punnets of cherry tomatoes
2-3 sprigs of Thyme
2-3 sprigs of Rosemary
2-3 garlic cloves - crushed and chopped
A tbsp of crushed Oregano
Olive Oil
Balsamic Vinegar
Baking potatoes

Prep

You will need a large roasting tin and the oven preheated to about Gas 6, 180 degrees
Foil for the baked potatoes

Method

Prick the potatoes all over, wrap in foil and start to bake in the oven immediately


Slice up the cherry toms in half and place in a large roasting tin


Scatter the herbs and garlic over the tomatoes


Glug 3-4 tbsp of olive oil and 1-2 tbsp of balsamic vinegar over the herbs, garlic and tomatoes

Now for the messy bit...

Dump the sausages on the top and with your hands mix everything up until the sausages are all coated
Before putting in the oven, arrange it so the sausages are on top


Bake for 30 minutes, then turn over the sausages and divest the potatoes of their foil so the skins bake crispy, and bake for another 15-20 minutes

Voila!

Tips

I made this the day of the Bridge of Allan games - torrential rain ensued. To save time I baked my potatoes in foil at breakfast time - I sometimes find that although usually they take an hour you might need longer and I like my skins really crispy. I also prepared the toms and sausages in their seasoning and left them in the tin covered in cling film. This meant that dinner was even quicker and easier and the food kept fine like that until it was time to bake it. And if you make this quantity just for two there will be enough for two nights or, in our case, for a hungry person to have as a rather nice packed lunch to reheat at work.