Roasted Sausage with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Score the sausage skins lightly with a knife to prevent them from bursting during cooking.

   Tip: Scoring helps the sausages cook evenly and allows seasonings to penetrate the meat.

2. 2

   Toss the red onion wedges with 2 tablespoons of olive oil, sea salt, and black pepper on a large roasting tray. Arrange in a single layer and roast for 10 minutes.

   Tip: Starting the onions early ensures they become caramelized and sweet by the time everything is ready.

3. 3

   Add the scored sausages to the tray alongside the onions, nestling them between the wedges. Scatter the sliced garlic around the tray and tuck the thyme sprigs underneath some of the sausages.

   Tip: Don't move the sausages around too much; let them develop a golden crust on one side.

4. 4

   Roast for 20-25 minutes until the sausages are cooked through and deeply browned, and the onions are tender and caramelized. The internal temperature should reach 70°C.

   Tip: If your sausages are particularly thick, you can add 5 extra minutes to the cooking time.

5. 5

   While the sausages roast, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, balsamic vinegar, lemon juice, and dijon mustard in a small bowl. Season with a pinch of salt and pepper.

   Tip: Make the vinaigrette while everything cooks so it's ready to dress the rocket at the last moment.

6. 6

   Place the fresh rocket in a large serving bowl or on individual plates. Pour the warm sausages, caramelized onions, and garlic from the roasting tray over the rocket.

   Tip: The warmth from the sausages and onions will slightly wilt the delicate rocket leaves while keeping them fresh and peppery.

7. 7

   Drizzle the lemon vinaigrette over the entire dish and toss gently to combine. Top with shaved parmesan cheese if desired and serve immediately.

   Tip: Add the dressing just before serving to keep the rocket from becoming too soft.