Easy Oven-Baked Sausages Recipe
with potatoes and cherry tomatoes

Easy Oven-Baked Sausages Recipe

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10 Ripe cherry tomatoes
2 sprigs Fresh thyme
2 sprigs Fresh rosemary
1 tablespoon Dried oregano
3 cloves Garlic peeled and chopped
4 Cocktail potatoes cut into chunks
4 Cumberland pork sausages
2 tablespoons Extra virgin olive oil
2 tablespoons Balsamic vinegar
Sea salt
Freshly ground black pepper

Italian sausage is a versatile type of sausage because it cooks well with virtually any method; whether baked, boiled or grilled, to make a hearty and delicious meal.

  • Serves 4
  • Easy


There are so many things I love about this dish: it’s all cooked in one tray; we’re using more robust herbs like thyme and rosemary; the half-roasted fresh tomatoes turn into a lovely rich chunks; and we’re roasting the sausages, which is easier than grilling them (in my opinion). Cooking sausages in the oven saves you the trouble of constant turning and keeps your stovetop clean from grease. The key to baking sausage is either cooking it for a long time at a low temperature, or cover them with foil to prevent them from drying. Bake it with some of your favourite vegetables for a complete meal.

I’ve got the Cumberland pork sausages from Huber’s Butchery! These are made in their shop at Dempsey. You actually watch their butcher through the butcher’s window doing the sausages! They have a huge range of sausages that they make freshly everyday, some raw and some cooked. The one I got is raw. It says above the sausage counter that the raw sausages they make contain only meat, fat, water, salt, herbs and spices. No chemicals, preservatives, added MSG, fillers nor additives! Each one is full of flavour and superb value. I also bought a packet of cocktail potatoes with beautiful red skin and creamy flesh!




Preheat the oven to 190°C. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages in a roasting tray.



Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the tray into the oven for 30 minutes.



After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages. You can serve with mashed potato, rice, green salad or a glass of wine.


Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

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