2cupsChicken Stockuse Beef Stock if using Beef Sausages
Salt and Black Pepperto taste
2TBBalsamic Vinegar
1TBParsleyto garnish (optional)
Instructions
Pre-heat the oven to 225 deg C (450 deg F) – spray a large oven dish with a lid with cooking oil
Brown the Sausages quickly – do not cook through – cut in half (if using large) and set aside
Place the Potatoes, Carrots, Bell Pepper, Green Beans and Onions in the prepared oven dish – stir to mix
Combine the Olive Oil, Garlic, Herbs, Stock and Salt and Pepper in a small mixing bowl – pour over the vegetables – cover with a lid (or aluminum foil) and bake for 45 minutes or until tender
Remove the dish from the oven – give the vegetables a gentle stir – insert the Sausages in between the vegetables – sprinkle with the Balsamic Vinegar and bake, uncovered, for 25 – 30 minutes until the Sausages are fully cooked
Remove from the oven and serve sprinkled with Parsley (if using)
Notes
See note in post if you prefer a thicker sauce
Recipe yields 6 x Adult sized servings
Nutrition Facts
No-Fuss Sausage and Vegetable Casserole
Amount per Serving
Calories
754.5
% Daily Value*
Fat
52
g
80
%
Saturated Fat
17.1
g
107
%
Polyunsaturated Fat
30.7
g
Carbohydrates
37.1
g
12
%
Fiber
6.7
g
28
%
Sugar
8
g
9
%
Protein
33.8
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.