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Sunday Supper – Rustic Sausages in a Bag

August 10, 2008

Okay – I know I’m going on about the oven bags – but really – no washing up! Just the serving dish which is neither baked-on nor super-hot to touch. A double bonus.

 

Rustic Sausages in a Bag
(Leave out the sausages if you are a vegetarian and use vegie stock)

1 large oven bag
1/2 kilo of very good quality sausages (or you could use chorizo, don’t skimp on the sausages though – as bad sausages are not worth eating)
2 tins of tomatoes (cherry or whole)
1 head of garlic cut down the middle
1 tbsp olive oil
1 red onion cut into chunks
1 tin of chick peas, rinsed and drained
1/2 red pepper cut into chunks
6 baby potatoes, halved
1/2 cup of chicken stock
1/2 cup of chopped fresh herbs (i like basil!)
salt and pepper

Put the lot into the bag. Mix about a bit without spilling. Tie bag closed securely. Pop onto oven tray. Pierce two holes near the tied up opening to allow some steam to escape and prevent the bag from gaining pressure. Bake for about an hour in a 400degree oven. Eat with crusty bread and some fruity wine!

Hurrah!

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