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Balsamic roasted sausage and romano pepper

February 6, 2011

We’re very fond of our roasted sausage recipe and this is a twist on that, served with crushed paprika new potatoes for H and penne for me. I remembered to hold the tablespoon the steam of the boiling kettle before dipping into the honey (dipping in boiling water works too), which means the honey slides straight off rather than trailing all over the kitchen as per my usual modus operandi.

Roasted chipolatas and peppers with balsamic
(serves 2 with leftovers)


1 romano pepper, roughly sliced
2 small red onions, roughly sliced
1 T olive oil
1 T balsamic vinegar
6 chipolata sausages
100g baby plum tomatoes
1 T honey
1/2 tin chickpeas


1. Heat the oven to 200°C

2.  Add the pepper and red onions to a roasting dish and drizzle with balsamic vinegar and olive oil

3. Sprinkle with a pinch of salt and freshly cracked pepper then roast for ten minutes

4. Rest the chipolatas on the roasting veg and add the baby plum tomatoes

5. Drizzle the honey over the sausages and roast for a further 30 minutes, turning half way through the cooking time

6. 20 minutes into the cooking time, stir in the chickpeas.

This was lovely with al dente tenderstem brocccoli. A definite keeper.

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