This quick mid-week recipe will be ready in 25 minutes and using what you have on hand!
You can use whatever types of canned tomatoes and pulses you have on hand ( ie baked beans, chickpeas or canned lentils all work well for this dish)
METHOD
- Preheat oven using hot air (circulaire) with high humidity level to 200C
- Brown the sausages quickly on the cooktop. ( If you use an ovenproof pan you can cook the entire dish in this and reduce the washing up.)
- Put beans, tomatoes plus ½ can of water, onions, garlic, chili flakes, herbs, salt and pepper in oven proof dish toss well to combine.
- Drizzle generously with olive oil.
- Nestle sausages and bread into dish amongst sauce ingredients. You want the sausages and bread to be sitting up above the sauce ingredients so they go golden and crisp.
- Place dish on level three and bake for 25 minutes or until golden and bubbling.
- Let rest for 5 minutes before serving.
- Scatter with freshly chopped and serve with remaining bread
500gms (5 or 6) sausages – we used Italian pork – gently twist each sausage in middle to form two short sausages, and snip into two (optional- this will also work with full sized sausages)
1 can diced, whole (mashed) or cherry tomatoes
1 can of beans, lentils or chickpeas - rinsed
2 small red onions – thinly sliced
3 cloves garlic – finely chopped
Pinch of chili flakes
Fresh parsley thyme oregano or rosemary chopped
One half French loaf or any bread on hand thickly sliced and tossed in olive oil – use other half with the finished, cooked dish to mop up sauce.
Olive oil
Salt and pepper
