With comfort food season in full swing, bakes and casseroles are the heart of many meals—especially on cold, wintry nights.
To make life easier, Jamie Oliver has shared his sausage bake recipe, which can be prepared in just 10 minutes, with only a further 45-minute cook time.
This recipe from the chef’s cookbook ‘5 Ingredients – Quick & Easy Food’ serves four and is super versatile, allowing you to work with what’s on hand.
As Jamie himself says: “The clue’s in the title with this one – it’s not the prettiest recipe in the world, but boy is it comforting and super-delicious.”
You can also swap the chef’s sausage of choice, chipolatas, for your preferred type, from Cumberland to even veggie sausages.
Jamie Oliver’s sausage bake recipe
Ingredients
600g ripe mixed-colour cherry tomatoes
Four cloves of garlic
200g rosemary focaccia
One 660g jar of white beans
12 higher-welfare chipolatas
Method
Preheat your oven to 180ºC (350ºF) or gas mark 4.
Begin by slicing the cherry tomatoes in half, peeling the garlic and finely chopping it, and tearing the bread into small, bite-sized pieces.
Transfer all these ingredients into a large roasting tray measuring approximately 30cm by 35cm. Add the beans along with their liquid, then drizzle over one tablespoon each of olive oil and red wine vinegar.
Pour in a small amount of water to help mix everything, and give everything a good stir to ensure the ingredients are evenly mixed.
Next, take each chipolata sausage and, with a quick pinch and twist in the centre, split them into two smaller sausages.
Scatter these mini sausages randomly over the contents of the tray, gently pressing them into the beans and tomatoes.
Place the tray in the oven and roast for around 45 minutes, or until everything is beautifully golden, bubbling, and cooked to perfection.
