Nigel Slater: Sausages with Summer Vegetables Recipe

Nigel Slater: Sausages with Summer Vegetables Recipe

  1. List Of Ingredients
  2. 2 romano peppers
  3. 1 red pepper
  4. 1 yellow pepper
  5. 2 courgettes
  6. 6 medium tomatoes
  7. 6 tbsp olive oil
  8. 2 tbsp chopped thyme
  9. 6 herby sausages
  10. bread
  11. salt and pepper to season

Method

Slice 2 Romano peppers in half lengthways. Halve a red and a yellow pepper, remove the seeds and core, then cut each lengthways into four pieces and put them into a large roasting tin. Halve 2 courgettes lengthways, then cut each half into thick chunks and add to the tin. Halve 6 medium tomatoes and add them to the courgettes and peppers. Pour over 6 tablespoons of olive oil, season with salt and pepper (be generous), then add 2 tablespoons of chopped thyme and toss the vegetables in the oil.

Tuck 6 plump and herby sausages among the veg. Bake for about 35–45 minutes at 180°C/Gas 4, turning occasionally, until you have tender vegetables, golden sausages and lots of cooking liquid. Serve with chunks of bread to soak up the gloriously fruity juices. Serves 3.

It’s all about the juices. Get hold of some great bread to accompany this. Sourdough, possibly, or a light and airy ciabatta will do fine. The point here is not only the sizzling sausages and tender vegetables, but the sweet, thyme-scented cooking juices. Chunks of decent bread ensure that you won’t waste a single drop.

I avoided putting garlic in this, but you could if the mood takes you. You could also cook it more slowly, on the hob instead of in the oven, letting the mixture sweeten and concentrate. Cool, chill and serve as a salad the following day. An aubergine or two wouldn’t go amiss either.

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