Autumnal Sausage Bake


Who doesn’t love a One Dish Wonder, full of local produce? This sausage bake has even won over my fussiest child, who now ranks this dish as one of his favourites.
Do of course try and source your sausages from a local butcher – if you don’t normally use your butcher, then sausages are a great way to start (and don’t forget the nations best sausages are made in Ludwell, just outside Shaftesbury). I have also made this with an abundance of other local ingredients, including the delicious Olivero Olive Oil (a family business with olives grown in Italy and oil bottled in Dorset), From Dorset with Love Fig Vinegar in place of Balsamic, a local honey and Dorset Sea Salt Co Garlic infused salt. Each local ingredient adds a little something extra to the flavour and its great knowing that it’s been made with care and so close to home.


PS – don’t forget to start thinking about your Christmas cake this month. You can see my own foolproof recipe featured in last December’s issue here – it reliably gives that delicious deep Christmassy flavour whether you make it two months or two days before Christmas.

image Heather brown

Autumnal Sausage Bake


(feeds 4)

  • 8 sausages
  • small potatoes
  • cherry tomatoes (cut in half)
  • onions (cut into large chunks)
  • plus any other veg you would like to add (peppers, carrots, parsnips etc) cut into 1-inch ish pieces.
  • Balsamic Vinegar
  • Honey Method
  • Pre-heat the oven to 180o fan/gas 6.
  • In a large oven dish, drizzle in some oil and sprinkle in some salt.
  • Cut the potatoes into 1inch-ish cubes (you can peel if you wish but you don’t need to) and place into the oil and salt, loosely stirring through. You can also add any root vegetables here like carrots and parsnips (I do peel the root vegetables).
  • Pop into the oven for 20 minutes.
  • Once the potatoes have had a little time, remove the tray from the oven and add in the sausages, cherry tomatoes and onions (as well as any other veg you haven’t already added (peppers etc).
  • Drizzle over a little honey and balsamic vinegar (if you only have set honey, simply warm it in the microwave for 10 seconds).
  • Stir the whole lot together carefully.
  • Bake in the oven for 30 minutes. Remove and stir carefully again.
  • Bake for another 20 minutes (or until the sausages are cooked and the potatoes are soft).

by Heather Brown


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