I can be really short about this. Saw this recipe in a Dutch magazine and immediately rushed to the store to buy the ingredients. Not that it needs a lot of ingredients or that it’s a complicated recipe. Not at all, quite the opposite, in fact. It’s so brilliantly simple, so beautiful and so straight forward. All you need is good quality, fresh ingredients and you won’t believe your eyes, or your taste buds, for that matter. This is my kinda cooking!
Who knew something as simple as sausages could be taken to this level?
6 beef sausages
2 small red onions
1 pound cherry tomatoes
4 tbsp balsamic vinegar
6 garlic cloves
2 tbsp oil
Peel and thinly slice 6 normal sized garlic cloves. This might seem like a lot, but trust me, it’s not. It works! I’m using fresh garlic, it’s mellower.
Peel and slice each onion in 4 parts. Then cut those parts in half as well so you end up with wedges.
I opted for seasoned beef sausages, but I’m sure pork or any other type of seasoned sausage works just fine. Place them in a large roasting tray and pour 2 tbsp oil on top. Add the garlic slices and season with a generous amount of salt and pepper. Be real generous because this will also season your sauce at the same time.
Shove the sausages around, roll them around, make them do flip-flops for all I care… just as long as you get the oil all over the bottom of the baking tray and on top of the sausages. You must be pretty tired of seeing my hands by now!
Add the red onion and shuffle the whole shebang once more. I can’t stop using that word; shebang. Has such an awesome ring to it. You guys have the best slang words!
Place the sausages in a preheated oven and bake at 350F (175C) for about 15 to 20 minutes. Until the sausages start to brown.
Now just relax and kick back. Ponder the deep questions in life. Like; “Will my bathroom ever be toy free again?”. Or the more common questions like; “Why are my love handles turning into tires?”.
Then I got up and picked some fresh basil in my toy cluttered back yard. Because you see, there’s just no point in pondering over these things when you have a 3-year-old tornado running around your house and a food blog to run.
Wash about 1 pound cherry tomatoes.
After 15 minutes I took the roasting tray out of the oven. The sausages started to brown already.
Add the cherry tomatoes.
Until it looks like some sort of funny red marble track.
Pour in 4 tbsp balsamic vinegar and shuffle the tray so it distributes evenly. I’m shamelessly promoting fair trade products, I know!
Put the roasting tray back in the oven for another 15 minutes—until the cherry tomatoes fall apart and the sausages are properly cooked.
Tear up the basil leaves. Don’t chop them, just rip them apart and leave them a little larger than you normally would.
After the sausages are done, stir in the basil and serve the sausages with a nice chunk of bread. Just bread. Here’s why; what you see below is a sauce consisting of meat juices and fresh tomato juice infused with garlic, roasted red onion, fresh basil and the sweetness & slight tang of balsamic vinegar. Need I say more?
Wow, just wow. I can only say this is food as food was supposed to be; pure and simple.
Kay’s Recipe Card
Click here for printable size.