About this recipe:Red onions, sweet red peppers and aromatic herbs bring extra flavour and higher nutrient value to this popular family favourite, as well as turning it into an easy, all-in-one dish. Serve puffed and golden, straight from the oven, with a mixed side salad.
2 large red peppers, deseeded and thickly sliced
2 red onions, halved and finely sliced
2 tsp dried herbes de Provence
25g stoned black olives, sliced (optional)
2 tsp olive oil
8 good-quality Cumberland sausages
125g plain flour
300ml semi-skimmed milk
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Preheat the oven to 200°C/gas 6. Mix the peppers, onions, herbs, olives, if using, and olive oil in a deep roasting tin that measures about 30 x 23cm. Spread out the mixture evenly.
Gently squeeze and twist each sausage in the middle, then snip through to make 16 short, plump sausages. Arrange these on top of the vegetables in the tin. Bake for 15 minutes or until the sausages are beginning to brown.
Meanwhile, sift the flour into a bowl and make a well in the middle. Add the egg and a little of the milk. Whisk, gradually incorporating the flour to make a thick, lump-free batter. Slowly whisk in the remaining milk to make a smooth batter.
Turn the sausages and the vegetables. Pour in the batter and bake for a further 35–40 minutes until the batter is risen and golden brown and the sausages are nicely browned. Serve at once.
If you have some fresh thyme or sage, use 1 tbsp chopped in place of the dried herbs. * For a vegetarian version, replace the sausages with 2 x 400g cans soya beans, drained and rinsed. Scatter the beans over the roasted vegetables at the beginning of step 4, then pour over the batter.