Baked Sausages Jamie Oliver Recipes

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SWEET CHERRY TOMATO AND SAUSAGE BAKE



Sweet Cherry Tomato and Sausage Bake image

There are so many things I love about this dish: it's all cooked in 1 pan; we're using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using canned tomatoes; and we're roasting the sausages, which I think is far better than frying or broiling them. Try to buy the best fresh coarsely ground sausages you can. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.

Provided by Jamie Oliver

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
2 sprigs each fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves garlic, peeled and chopped
12 good-quality coarse Italian pork sausages
Extra-virgin olive oil
Balsamic vinegar
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F. Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. 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 pan into the oven for half an hour. 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.
  • Once cooked, you'll have an intense, tomatoey sauce. If it's a little too thin, lift out the sausages and place the pan on the stove to cook it down to the consistency you like - I tend to make mine quite thick - then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

OVEN BAKED SAUSAGE RAGU - JAMIE OLIVER



Oven Baked Sausage Ragu - Jamie Oliver image

Make and share this Oven Baked Sausage Ragu - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1/4 lb pancetta
2 lbs heirloom tomatoes, cored
5 fresh bay leaves or 2 dried bay leaves
2 tablespoons fresh oregano
1 tablespoon fresh rosemary
1 lb sausage
1 tablespoon olive oil
5 -6 garlic cloves

Steps:

  • Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs.
  • Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart.
  • Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice.
  • Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

Nutrition Facts : Calories 501, Fat 43.2, SaturatedFat 12.6, Cholesterol 65.8, Sodium 1046.4, Carbohydrate 13.2, Fiber 3.1, Sugar 6, Protein 15.9

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