Breakfast Recipe Breakfast Recipe Breakfast Recipe Breakfast Recipe Breakfast Recipe

Rachel's Peppered Sausage Roast

Rachel Prince

For Breakfast


Published on

10 minutes to prepare and 50 minutes to cook

Serves 4


Sausage is the favourite of many people. But, what can you do with it besides throwing it on the barbeque, putting it between two buns with onions, ketchup and mustard, having it in a breakfast along side hash browns, bacon and eggs? A lot, actually. And this is one of my favourites.


625g Cumberland sausages (Or any you can find)
300g button onions, peeled
1 red and 1 yellow pepper, de-seeded and cut into 2.5cm/1in squares
350g tomatoes, quartered
2 bay leaves
2 tbsp olive oil
2 garlic cloves, peeled and crushed
1 tbsp freshly chopped marjoram
Salt and pepper


Preheat the over to 200°C/400°F/Gas Mark 6. Place the sausages, onions, peppers, tomatoes and the bayleaves in a large roasting tin.

Mix together olive oil, the crushed garlic and the marjoram and drizzle it over the sausage mix and season to taste with salt and pepper.

Place into the preheated oven and roast for 50 minutes, stirring after 30 minutes.


If you don't like peppers, try adding olives for a totally different flavour. Or maybe replace the tomato base with a meaty stock and include chopped potatoes for a hearty stew.


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