Ingredients
Scale
- 9 beef sausages
- 5 large potatoes, peeled and cut into medium bite sized cubes
- 4 medium tomatoes, grated
- 1 large red onion, grated
- 2 tsp minced garlic
- 1 to 2 tbsp olive oil
- 1 can baked beans in tomato sauce (about 398 mL)
- Salt, to taste
- Aromat seasoning, to taste
- Black pepper, to taste
- A pinch of paprika
- A pinch of dried sweet basil
- To serve: Mixed salad and bread rolls
Instructions
- Preheat your oven to 400⁰F (200⁰C). Lightly grease a large ovenproof baking dish with cooking spray.
- Add the 5 large cubed potatoes, 4 grated tomatoes, 1 grated red onion and 2 tsp minced garlic to the baking dish. Sprinkle with salt, Aromat seasoning, black pepper, a pinch of paprika and a pinch of dried sweet basil. Drizzle over 1 to 2 tbsp olive oil and toss everything together until the potatoes are well coated in the tomato mixture.
- Cover the dish loosely with foil and bake for 25 minutes. Give the mixture a good stir, making sure the potatoes are coated in the juices. Cover again and bake for another 10 to 15 minutes, until the potatoes are beginning to soften. If the mixture looks dry, add a small splash of water.
- Nestle the 9 beef sausages into the potato mixture. Turn them once so they pick up some of the tomato juices. Return the dish to the oven, uncovered, for 15 to 20 minutes, turning the sausages halfway through. Check that the sausages are thoroughly cooked, as cooking time will depend on their size.
- Stir in the can of baked beans in tomato sauce, spreading them through the potatoes and around the sausages. Return the dish to the oven for 5 to 10 minutes, just long enough to heat the beans through and bring everything together. If the potatoes need more time, keep baking until they’re fork tender, adding a splash of water if needed.
- Let the bake rest for about 5 minutes before serving. Dish it up with mixed salad and fresh bread rolls to mop up that lovely tomato sauce.
Notes
Prepared, tried, and tested by Gail
