Tag Archives: sausages

Sausages with Roasted Vegetables

Here’s something that is my ‘go to’ meal for days when I haven’t got the energy to stand in the kitchen faffing about with pots and pans.

I use The Black Farmer sausages, which are my absolute favourite.  Great flavour, really good texture and – even better – very low in carbs.  A pack of 6 sausages is only 4g carbs in total.

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http://www.theblackfarmer.com/gluten_free_products/gluten_free_sausages/premium_pork_sausages

(I think you can buy these from most supermarkets – I buy mine from Sainsbury’s.)

This takes around 40 minutes to cook, so it’s not the quickest of meals, but once you’ve prepared all your veg, everything goes into one tin and just cooks itself without you having to stand over it in the kitchen.

The other great advantage is that you can use pretty much any veg that you might have to hand.  In this case, I used fennel, celery, shallots, and red and yellow peppers.

Although I made this quantity for three of us, there was veg left over – you could easily do this with two packs of sausages and little bit more veg to make enough for four.

Ingredients

1 pack of Black Farmer sausages
500g fennel
150g celery
100g yellow pepper
130g red pepper
135g echalion shallots
olive oil
salt and black pepper

Here’s what you do:

First, fry the sausages.  You’re not aiming to cook them through, just to brown them all over.

While they’re browning, prepare the veg:

1. top and tail the fennel a little, then slice lengthways into strips about 1.5cm wide (fennel is quite a tough vegetable, and so it needs to be thin enough tosoften and cook through properly)

2. wash the celery and then cut the stalks into lengths about 4-5cm long

3. de-seed the peppers and cut into quarters

4. peel the shallots and cut in half, lengthways

Put it all into an oven baking dish and mix together; season generously and give it a good drizzle with olive oil:

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Then tip in the sausages and mix into the vegetables.  Put the tray into the oven at around 200C/180C fan, and cook for 20 minutes.

After 20 minutes, stir everything around, scraping up any bits that are starting to stick to the bottom of the tray, and cook for another 20 minutes, till it’s nicely browned.

And that’s it!

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For the quantities given here, this totalled 28g carbs; so one portion was just a smidge over 9g carbs.

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