Jun 8, 2009

Beef Sausages & Balsamic Tomatoes

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
fresh basil


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

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    1. 1

      Your photography is amazing. Unlike anything I’ve seen online.

      Teresa on Jun 8, 2009 @ 9:05 am Reply
    2. 2

      Who ever thought sausages could be beautiful? lol. My love handles have been spare tires since the kids have been gone…I’m thinking having them around helped!

      HoneyB on Jun 8, 2009 @ 11:43 am Reply
    3. 3

      mmmmm nice recipe! I hope you don’t mind me linking you on my website. I visit you every day…so a link is very handy.

      Fijne dag!


      Dutch girl loves2bake on Jun 8, 2009 @ 1:27 pm Reply
    4. 4

      I’ve been visiting your site en enjoying your beautiful photographs for a while now but I have never left you a comment (don’t know why though). I’ve tried one of your recipes a while a go…the roasted lemon potatoes and I loved it!! It was a little bit to sour for my son’s and hubby’s likings, but I really loved it…so thanks for the great recipe!

      Greetings Gonny

      CherryFizz on Jun 8, 2009 @ 3:51 pm Reply
    5. 5

      You’ve outdone yourself. Will definitely try this and report back here! Thanks.

      Melissa on Jun 8, 2009 @ 4:00 pm Reply
    6. 6

      Roasted tomatoes with balsamic vinegar and tasty sausages sounds like a great meal!

      Kevin on Jun 8, 2009 @ 4:10 pm Reply
    7. 7

      Anything with balsamic vinegar is great in my book! Now, I’m not the biggest sausage fan, but cooked like this, I’m sure I’d like it. I’ll have to give it a try!

      Steph on Jun 8, 2009 @ 6:59 pm Reply
    8. 8

      Perfect, simple – much needed recipe! I have truly run out of things to do with sausage – lol!
      Such an accurate description of the tomatoes amongst the sausages, ‘specially from the Mama of a ‘lil tornado! ;-) I have three. :D

      elizabethk on Jun 8, 2009 @ 8:54 pm Reply
    9. 9

      This looks fantastic! Great when having company as usual!

      Mrs Ergül on Jun 9, 2009 @ 3:52 am Reply
    10. 10

      I found your blog through foodgawker and immediately subscribed. I LOVE your photos and the recipe cards at the end of each recipe. Awesome blog!

      Simple recipes are perfect for weekenight, looks so tasty!

      Kerstin on Jun 9, 2009 @ 3:54 am Reply
    11. 11

      Hi, Ive been following your blog for months now and I think your recipes/photos are just fantastic! I tried some of your recipes and they turned out great, for example braised chicken, focaccia etc.
      I’m writing to you because lately I’m having problems adding recipes to delicious when I use the bookmark feature. Might there be a problem from my end? By the way I’m going to try your beef sausages using smoked ones.

      marco on Jun 9, 2009 @ 7:27 am Reply
    12. 12


      Thanks! Afraid I can’t help you with that. It’s a social bookmarking plugin that I have no control over and I’m not even familiar with delicious :)

      When did that start?

      Kay on Jun 9, 2009 @ 8:01 am Reply
    13. 13

      @Kay: Last week. My second option would be to print your recipes. Thanks for your early response by the way.

      marco on Jun 9, 2009 @ 8:21 am Reply
    14. 14


      Just checked the plugin, everything works fine here, but it’s almost like they changed the layout somewhat. Curious to know if it’s just a problem on your end or if it affects more people.

      edit: I just threw in another plugin so you can use the bookmark feature again.

      Kay on Jun 9, 2009 @ 8:56 am Reply
    15. 15

      So simple and delicious. The colors are so vivid and the fresh flavors I imagine just as vivid. Can I ask what camera you use? Your pics are so clear!

      Maria on Jun 9, 2009 @ 5:09 pm Reply
    16. 16


      It was really delicious! I’m currently shooting with a Nikon D80.

      Kay on Jun 9, 2009 @ 5:13 pm Reply
    17. 17

      Just wondering if you serve this “as is” or if you have something with it to mop up all those lovely juices?

      Genie on Jun 10, 2009 @ 6:19 am Reply
    18. 18

      @Kay: I have used the other plugin and its working, great job and thanks ;)

      marco on Jun 10, 2009 @ 8:44 am Reply
    19. 19


      Bread! Turkish flat bread. It’s a match made in heaven.

      Kay on Jun 10, 2009 @ 8:48 am Reply
    20. 20

      Made this last night with turkey sausage, it was fantastic! I definitely needed more tomatoes though because we fought over them. Will make again for sure!

      Nic on Jun 10, 2009 @ 4:23 pm Reply
    21. 21

      Wow. This was tasty. I used red and yellow tomatoes and threw in a splash of red wine as well. I didn’t have enough pepper (apparently) so think next time I might add some red pepper flakes (I had smoked apple chicken sausages rather than spicy sausages). And, maybe if I use the same sausages again, some chopped or grated apple for extra flavour? My mouth is still singing; my stomach is groaning. Hartstikke lekker!!

      Dee on Jun 11, 2009 @ 4:32 am Reply
    22. 22


      Smoked apple chicken sausages? That sounds divine. Never heard of it!!

      Kay on Jun 11, 2009 @ 7:23 am Reply
    23. 23


      Such an accurate description of the tomatoes amongst the sausages, ’specially from the Mama of a ‘lil tornado! ;-) I have three. :D

      Three of them? You’re so brave. I’d lose it completely :)

      Kay on Jun 12, 2009 @ 11:54 am Reply
    24. 24

      Delicious. I added fresh mushrooms and cooked for about 10 minutes longer than recommended (my tomatoes hadn’t fully cooked yet) and served them with your baked carrots recipe and french bread. Went over swimmingly.

      Kelsey on Jun 12, 2009 @ 9:34 pm Reply
    25. 25

      Hey K,

      This look awesome and right up my alley. Just thought I let you know that I am going to try and make this tonight for friends. I am going to pair it with a cheesy zucchini crisp. Keep and eye out for how it went.

      I am also thinking of a yummy dessert with bananas, puff pastry and dulce de leche. :D

      Meseidy on Jun 14, 2009 @ 7:04 pm Reply

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