Chorizo sausage bake

Serves: 2-3
Preparation time: 10 minutes
Cooking time: 25 minutes


1 red pepper, washed
1 yellow pepper, washed
1 green pepper, washed
1 courgette, washed
2 red onions, peeled
2 garlic bulbs
400g (15oz) pork and chorizo sausages
2 tbsp chilli jam
Pinch of smoked paprika
Salt and pepper to season
Large sprig of fresh rosemary


1 Preheat the oven to 180˚C/R4. Cut each of the peppers into quarters, discarding the stalks. Remove the seeds and cut each piece into half again. Cut the courgettes lengthways into quarters and then slice across the lengths at an angle. Slice the red onions into quarters, removing and discarding the root end. Cut the top off the garlic bulbs to expose the cloves, keeping the root intact.

2 Place all of the ingredients, including the sausages, into a large bowl. Add the chilli jam, a pinch of smoked paprika and then season with salt and pepper. Stir to ensure that the sausages and vegetables are well coated.

3 Place the garlic cloves cut side down on a deep baking tray and then scatter the rest of the bowl contents on to the tray. Break up the piece of rosemary in to 5-6 bits and place around the tray. Place in the oven for 20-25 minutes until the sausages are cooked.

4 Serve with creamy mash and steamed green veg.

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