Hearty Veg and Sausage Bake

This supper has it all, tonnes of tasty veg, meaty sausages and a crisp golden topping tempting everyone to tuck in. Plus, a sigh of relief for those who do the washing up, as this square meal comes in just one dish.


3 medium leeks, washed and sliced

450g (1 lb) tomatoes, quartered

1 green pepper, diced

1 red pepper, diced

1 red onion, sliced

1 clove of garlic, finely chopped

1 chilli, finely chopped

4 tbsp olive oil

1 tsp mixed herbs

Salt and black pepper

175g (6 oz) mushrooms, sliced

8 thick good quality Lincolnshire or herb sausages


150g (5½ oz) breadcrumbs

85g (3 oz) cheddar cheese, grated

1 tsp mixed herbs

Serves 4


1. Place the leeks, tomatoes, peppers, onion, garlic and chilli into a shallow ovenproof dish and pour over the oil, herbs, seasoning and mix together with a spoon.

2. Place the dish on the floor grid set on the floor of the roasting oven and cook for 10-15 minutes.

3. Mix in the mushrooms then arrange the sausages on top. Return to the roasting oven and cook for a further 35 minutes, turning the sausages over occasionally to brown all their sides.

4. Place the breadcrumbs, cheese and herbs into a bowl and mix well. Sprinkle over the sausages and return to the roasting oven, third runners down, for a further 15 minutes or until the breadcrumbs are golden and crispy.

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