Ingredients
- 3 small onions, cut into wedges
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 250g cherry tomatoes
- 500g potatoes
- 6 garlic cloves, peeled but left whole
- 2 rosemary sprigs
- Low-calorie cooking spray
- 8 pork sausages
- 2 tbsp balsamic vinegar
- 1 chicken stock cube
- 300ml boiling water
- 1 tsp mixed herbs
- 2 tsp wholegrain mustard
Method
Step 1
Preheat the oven to 220C
Step 2
Tumble the onions, peppers, tomatoes, potatoes, garlic and rosemary into a deep baking tray. Spray with cooking spray and stir.
Step 3
Move the vegetables to the edges of the baking tray and line up the sausages in the middle. Prick each sausage a few times with a knife, dress the sausages and vegetables with the balsamic vinegar, then give everything another spray of cooking spray. Place in the oven, and roast for 20 minutes.
Step 4
Add the chicken stock cube to the measured boiling water and stir in the mixed herbs and mustard.
Step 5
Remove the tray from the oven, pour over the stock mixture, and give everything a good stir. Turn the sausages over so that the pale sides are showing, and season with salt and pepper.
