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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The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

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