Roasted Sausages and Vegies

Roasted Sausages and Vegies

 

Serves: 4

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ingredients

Blue Triangle 2 red capsicums, halved, deseeded
Blue Triangle 1 large eggplant
Blue Triangle 3 large zucchini
Blue Triangle 1 ½ tbs olive oil
Blue Triangle 12 Beef Sausages

 

Method

  1. Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper.
  2. Coarsely chop the capsicum, eggplant, and zucchini. Toss with 1 tablespoon of oil in a bowl. Place in 1 prepared pan. Roast, turning once, for 25 minutes.
  3. Brush the sausages with remaining oil. Place on remaining prepared pan. Roast with vegetables for a further 8-10 minutes or until the sausages are cooked through.
  4. Season the vegetables with salt and pepper. Thickly slice sausages diagonally.

 

Tips

 There's no need for your frying pan — just roast the sausages in the oven with the colourful vegies.

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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I’ve been cooking for 20 years and these are the best eye fillets I have ever tried.

Philip Edwards, Moo Moo The Wine Bar + Grill
Moo Moo - The Wine Bar and Grill

Restaurants & Retailers

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

The Aproneers - 145 East Derwent Hwy Lindisfarne

The Aproneers - 145 East Derwent Hwy Lindisfarne

Kettle Black 50 Albert Rd South Melbourne

Kettle Black
50 Albert Rd
South Melbourne

Hudson Meats, NSW

Hudson Meats, NSW

Our Farmers

Alison Napier & Son

Allison Napier

Michael Kay

Michael Kay

Stephen Pilkington

Stephen Pilkington

Richard Nicholls

Richard Nicholls

Paul Saward

Paul Saward
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour