Colin Fassnidge's sausage and caponata traybake with garlic and herb bread

Name: Sausage tray bake with garlic and herb bread recipe
Ingredients: 2 tbs olive oil; 8 thick lamb and rosemary sausages; 1 red onion, cut into thin wedges; 1 small eggplant, cut into 3cm pieces; 1 red capsicum, cut into 1cm strips; 4 garlic cloves, crushed; 8 sprigs each sage and thyme, chopped, plus basil to serve; 400g can chopped tomatoes; 2 tsp brown sugar; 1 tbs capers, plus 1 tbs pickling liquid; 1 baguette (about 350g), halved; 150g butter, chopped and softened

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Feb 02, 2020

“Sizzling sausages couldn’t be easier" – Colin Fassnidge

2 tbs olive oil
8 thick lamb and rosemary sausages
1 red onion, cut into thin wedges
1 small eggplant, cut into 3cm pieces
1 red capsicum, cut into 1cm strips
4 garlic cloves, crushed
8 sprigs each sage and thyme, chopped, plus basil to serve
400g can chopped tomatoes
2 tsp brown sugar
1 tbs capers, plus 1 tbs pickling liquid
1 baguette (about 350g), halved
150g butter, chopped and softened

Method

1.

Preheat oven to 200°C. Heat 1 tbs oil in a frying pan over medium heat, add sausages and fry, turning often, for about 7 minutes or until browned. Transfer to a plate. Add remaining oil, onion, eggplant and capsicum and cook for 10 minutes. Add half the garlic and half the herbs and cook for 2 minutes. Add tomato, sugar, capers and pickling liquid and ¾ cup (180ml) water. Bring to the boil, cook for 2 minutes, then season. Carefully pour mixture into a deep roasting tray, add sausages and bake for 30 minutes or until sausages are cooked through and sauce has thickened slightly.
2.

Preheat oven to 200°C. Heat 1 tbs oil in a frying pan over medium heat, add sausages and fry, turning often, for about 7 minutes or until browned. Transfer to a plate. Add remaining oil, onion, eggplant and capsicum and cook for 10 minutes. Add half the garlic and half the herbs and cook for 2 minutes. Add tomato, sugar, capers and pickling liquid and ¾ cup (180ml) water. Bring to the boil, cook for 2 minutes, then season. Carefully pour mixture into a deep roasting tray, add sausages and bake for 30 minutes or until sausages are cooked through and sauce has thickened slightly.

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