If you’re part of The Nutrition Mama community over on Facebook you will know that each week I share my family’s meal plan for the week so that you can get a little inside peek into what I cook for my family. I always try and keep to a tight budget but still prepare delicious and healthy meals. I mentioned that I was making Baked Devilled Sausages and I had some requests for the recipe so I thought I’d cook it up again and snap a photo and get it up on here.
The best thing about these Baked Devilled Sausages is that it’s a one-pan dish, you simply chop everything and put it in a baking dish, pour over the sauce mixture and pop it in the oven. It’s perfect for when you don’t have much time to hang around in the kitchen cooking dinner and it’s great for those cold winter nights.
Like I always say, please make sure you use good-quality sausages, I know it’s not always within everyone’s budget to purchase grass-fed or organic meat but when it comes to sausages you at least want to make sure you go to a good butcher and buy them, the ones for sale in the major supermarkets are usually packed full of preservatives and colours and barely any good-quality meat. Butchers usually sell sausages for a good price and if you buy bulk you can portion them out and freeze for other meals. If you’re after another healthy way to include sausages in you weekly meal plan try my Healthy Curried Sausages.
- 8 good-quality thick beef sausages
- 500g sweet potato, diced
- 300g pumpkin, diced
- 300g zucchini, sliced
- 300g potato, diced
- 2 granny-smith apples, peeled, cored and cut into wedges
- 400g tin diced tomatoes
- 1 cup beef stock
- 3 teaspoons garlic, minced
- 1 teaspoon curry powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- olive oil
- Preheat oven to 180 degrees Celsius.
- Place all of the vegetables and apple in a large ceramic baking pan and pour over a generous amount of olive oil and toss until they are coated well in the oil. Sprinkle over the thyme and rosemary.
- Cut each sausage into thirds and nestle in amongst the vegetables.
- In a small jug place the stock, curry powder and garlic and stir to combine.
- Pour the tomatoes evenly over the sausages and vegetable mix and then pour over the jug mixture. Place into the oven for 1 hour. Check after the hour and if the vegetables have not cooked through (you should be able to easily put a fork through them) cover the pan with aluminium foil and place back into the oven for a further 30 mins.
- Once the vegetables have cooked through remove from oven and allow to cool for 10 minutes before serving.