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!