Baked Sausages with Potatoes and Tomatoes

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Baked Sausages with Potatoes and TomatoesThis recipe is ideal for your weekend brunch party. Select your favorite sausages with fresh potatoes and tomatoes. That's all we require to create some magic! I always prefer beef or lamb sausages, but if you want to avoid red meat, chicken sausages can be used as well. If you really want to make this recipe colorful, add broccoli, sweet potatoes, and eggplants in this preparation. Addition of local herbs and flavoring agents is highly recommended for this recipe. If possible, instead of using an electric oven, use wood or charcoal based oven to get the best results. Do not forget to use a generous amount of extra virgin oil for this recipe. Let's make this delicious main course entry in a few easy steps.

Baked Sausages with Potatoes and Tomatoes
Baked Sausages with Potatoes and Tomatoes

Baked veggies with lamb sausages

Enjoy this easy-to-make and delicious sausage preparation which is baked with potatoes and tomatoes seasoned with pepper to make a complete and wholesome meal.

Preparation Time: 15 minutes
Cooking time: 10 minutes
Servings: 6

  • 10 to 12 lamb or beef sausages (spicy version)
  • 500 gm potatoes (sliced)
  • 350 gm tomatoes (sliced)
  • 1/4 tsp white pepper powder
  • 1/2 tsp dried herbs (powdered)
  • coriander sprigs (for garnish)
  • oodles of extra virgin olive oil
  • salt to taste


  1. Cut sausages into 2" slices and keep aside.
  2. Take a large baking tray and grease it well with olive oil.
  3. Place all the sliced sausages, potatoes and tomatoes within tray.
  4. Season with white pepper powder, dried herbs and salt.
  5. Sprinkle generous amount of extra virgin olive oil on top.
  6. Bake in a preheated oven at 250 degrees for about 10 minutes.
  7. If you prefer, you can shallow fry the sausages instead of baking them.
  8. Place in a serving plate and garnish with coriander sprigs.
  9. Serve hot with your favorite cocktail.
  10. Optionally, you can also grate some cheese on top before serving.


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