CREATIVE COOKING IN THE TIME OF CORONA
a blog about food
Roast Sausages ProvenÇal
(Kind of)
It was one of those evenings when I open the fridge, see what's in there and make up dinner as I go along. It could have been a disaster, but 🙏 it turned out to be a triumph! This is one of those non-recipes where quantities don't matter and actually neither do the ingredients, so much. It's just a great method of no-fuss cooking. And, while this may not be the most photogenic dish I've ever posted, it turned out to be one of the most delicious. I happened to have some chicken sausages and a couple of those gorgeous Japanese sweet potatoes in the fridge. I always have onions, garlic, baby Roma tomatoes and virgin olive oil, and a beautiful crop of fresh oregano growing in a pot on my verandah, so... roast sausages a la Provençal it was.
And, no doubt about it, will be again...
INGREDIENTS for 2 with some leftovers
1 onion, sliced finely
2 cloves garlic, chopped
1 punnet red and yellow cherry tomatoes
8 slim chicken (or beef) sausages
generous drizzle of virgin olive oil
handful of fresh oregano leaves
3/4 cup of any beef or chicken broth
2 Japanese (the slim purple skinned ones) sweet potatoes
METHOD
Preheat your oven to 180C.
Scatter your finely sliced onion and chopped garlic over the base of a roasting tray, at least 6cm deep.
Toss your tomatoes over the bed of onions and garlic.
Lay your sausages over the top.
Then scatter over the oregano leaves.
In another smaller roasting tray, place your whole, unpeeled sweet potatoes, lightly smeared with olive oil and dotted with sea salt crystals.
Roast both trays in oven for about 15 minutes.
Open oven door and pour your broth into the sausage tray.
Turn oven temp up to 200C and continue cooking everything for another 30 or 40 minutes or until sausages are well browned and crusty, and veggies smell of Nice, Marseille and Aix-en-Provence
Take a bow and serve.