Roasted Sausage with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the sausages dry with paper towels to help them brown evenly.

   Tip: Dry sausages brown better and develop a golden crust.

2. 2

   Arrange the courgette rounds and red onion wedges on a large roasting tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss well.

3. 3

   Create space in the centre of the tray and place the sausages on top of the vegetables. Scatter the garlic cloves, cherry tomatoes, rosemary, and thyme around the sausages.

   Tip: Nestling sausages on top prevents them from steaming underneath.

4. 4

   Drizzle the remaining 2 tablespoons of olive oil over the sausages and vegetables. Season everything with an additional pinch of salt and pepper.

5. 5

   Roast in the preheated oven for 25-30 minutes, stirring the vegetables halfway through, until the sausages are cooked through and golden, and the courgettes are tender and slightly caramelised.

   Tip: The sausages are done when they reach 160°C internal temperature.

6. 6

   Remove from the oven and drizzle with balsamic vinegar and fresh lemon juice. Scatter the lemon zest over the top.

   Tip: The acidity brightens all the flavours beautifully.

7. 7

   Serve immediately while hot, spooning the pan juices over each portion. Accompany with crusty bread or a simple green salad if desired.