Mediterranean baked sausages

Hot, hearty and packed full of tasty chipolata sausages, this beautiful one-pot meat dish is baked in a thick vegetable and tomato sauce to produce a warming and satisfying family meal.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Mediterranean baked sausages
  • 560 gram packet chipolata sausages
  • 1 onion, thinly sliced
  • 1 clove garlic, crushed
  • 1/2 teaspoon chilli flakes
  • 400 gram can diced tomatoes
  • 1/2 cup white wine
  • 1 capsicum, seeded, sliced
  • 1 zucchini, halved lengthwise, sliced
  • 1 teaspoon brown sugar
  • mashed potato, to serve


Mediterranean baked sausages
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Heat a large frying pan on high. Cook sausages 4-5 minutes, turning, until evenly browned. Transfer to a 20cm x 30cm shallow, ovenproof dish.
  • 3
    Using same pan, saute onion, garlic and chilli flakes 2-3 minutes. Add tomatoes, wine, capsicum, zucchini and sugar. Season to taste. Bring to boil. Pour over sausages.
  • 4
    Cover dish with foil. Bake 15 minutes. Serve with mashed potato.


For a crunchy topping, sprinkle with a mixture of 1/4 cup grated parmesan and 2 tablespoons dry breadcrumbs before baking.

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