Tuesday 18 August 2015

Posted by Judie on Tuesday 18 August 2015
A gorgeous Sunday dish with sausages and pork. 

Serves 4
  • 4 sausages (beef or pork)
  • 4 pork chops 
  • 4 medium potatoes 
  • 3 carrots 
  • 1/2 red bell pepper 
  • 1 large onion 
  • 1 fennel bulb 
  • 2 garlic cloves, chopped finely
  • 2 tbsp oil 
  • salt
  • pepper
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 cup chicken broth 
  • 4 tbsp balsamic vinegar   
Peel the potatoes, wash them, and cut each potato in four pieces. Peel the onion and cut in wedges. Remove the base and stalks of the fennel, and cut into wedges. Slice the red pepper into strips. Peel the carrots and chop them in rounds. Throw all the vegetables in a big roasting tray, along with the sausages and pork chops. If you want you can cut the sausages into smaller pieces. 

In a bowl, combine the oil with the herbs and the chicken broth. Pour the mixture on top of the vegetables and meat and mix. Cover the roasting pan with foil and put in a pre-heated oven. Bake at 225 degrees Celsius for about 45 minutes, or until vegetables are quite tender. Then, pour the balsamic vinegar and place the tray back in the oven (uncovered) for 25 to 30 minutes more. Halfway through this time, baste the meat and vegetables with the juices and gravy at the bottom of the pan.  

Adapted from Original Recipe

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