Oven-roasted sausages with cherry tomatoes is a simple and a hearty dish with some lovely pork sausages, juicy cherry tomatoes, sweet garlic and caramelized spring onions. Yummy. Prepare it for dinner, lunch or brunch. It will never disappoint.
I just love everything that is roasted. Don’t you? I love roasted potatoes, roasted meat (everything from sausages, pork chops, chicken to turkey and more) and roasted mix vegetables. It’s the roasting aroma that makes it irresistible.
A sausage contains ground meat (pork, beef or veal), salt and pepper and some spices (everyone keeps the mixture of spices a secret). All of this forms a sausage in a casing made out of the animal’s cleaned intestine. I know it doesn’t sound nice, but that’s the way it is. And roasted it’s de-li-ci-ous!
And if you have ever tried a homemade sausage, then you know what I am talking about. When I was a child, my grandfather used to make them that way. I was always helping to fill the sausage casings. Sausage like that contains nothing bad and you know exactly what is in it and where it comes from. If you know a farmer or you are a regular at the local butcher’s place then you will get good quality sausages.
When it comes to meat, my first choice is always pork. Pig, the king of meat. My parents have sent me 5 pairs of homemade sausages from Slovenia. Boy, was I happy. Wink.
My mother uses them in different ways; for goulash, pasta sauce, minestrone, chilli, on a grill or just simply cooked. There are no rules on how to use them and the preparation is very simple. Just like in this recipe. You can add any kind of vegetables you like, but be sure to add the pork sausage or any other sausage. Now get to know a farmer and start eating sausages. Wink.
Ingredients for 2 portions of oven-roasted sausages with cherry tomatoes:
- 4 pork sausages (fresh)
- 5 cloves of garlic
- 1 red onion
- 6 spring onions
- a couple of cauliflower florets
- 200 g cherry tomatoes
- olive oil
- salt and pepper
- 300 ml of white wine
To begin, put the sausages to cook in a pot filled with white wine and cold water. When the water starts boiling cook for 20-25 minutes.
Preheat the oven to 200 °C. In an ovenproof pan drizzle some olive oil. Cut the onion in quarters, lightly smash the garlic (leaving the peel on), clean and wash the spring onions (cut them in half lengthwise) and cut some cauliflower florets.
Furthermore, heat the oil in the pan and add all of the vegetables. Cook for a couple of minutes and then add a splash of water or white wine. Cover with a lid, lower the heat and cook for some minutes.
In the meantime, wash the cherry tomatoes (I left them on the stem because I find it cute) and put them aside. Once the sausages are almost cooked, transfer them from the pot to the pan, lay in the cherry tomatoes, season, drizzle with some more olive oil and put in the oven for 20 minutes.
After 20 minutes, turn on the grill and roast for another 5-7 minutes or until the sausages get slightly charred and the cherry tomatoes get a bit wrinkled and the skin pops a bit.
Finally, serve the oven-roasted sausages with cherry tomatoes directly from the oven. Place the pan in the middle of the table, with some homemade bread on a side.
Enjoy!
