Friday, August 7, 2009

pork saussies

Ive posted quite a few recipes lately, which is a bit unusual for me as I dont really want this to be a food blog. I think of this more as featuring snippets of my life, rather than being about any one subject in particular, and frankly flitting about between subjects suits my mercurial nature. So apologies to those of you who think this might be a food blog; its not! But as food is a significant part of my life, food is featured. My favourite foods. And I do love this dish.

Its simple, and damn effective. And I have my would be brother-in-law to thank for introducing me to the recipe, which is a Jamie Oliver recipe, and accessible free from his website. I think this is a nice piece of clever marketing on his part, to provide so many of his recipes through the Internet. Generous, yes, but also clever as he gets you involved with his oeuvre. Actually Im not too sure I would like to get too close to Jamie's oeuvre...
this dish is great in summer when you have too many cherry tomatoes on the vines, and dont know quite what to do with them. Also great when you have a good butcher. Our butcher makes the leanest and most flavourful pork sausages, that are sourced from happy organically farmed piggeries, so no guilt attached.

'Preheat the oven to 190°C.. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one 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 tray 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.'
Oh, and there's a website I just read about in The Australian today where you can find suggested recipes for ingredients that you might have in surplus, or lingering in your fridge. Its worth a look and perhaps a bookmark.


  1. Hi jen

    I have tried this and also do a variation, where I start the sausages off this way then add the cherry tomatoes, green beans right at the end and olives - nice with rosemary too...


    Happy days

  2. yummmm! we have 4 days off from vego kid next week-might give this a shot!