This recipe came my way via Bumble, who saw it in the Sunday Times and told me it was “Totally delicious and SO quick and easy!!!”. Originally from Lyndsey Bareham using cocktail sausages, both Bumble and I did slight variations on the original theme. She used half the amount of rocket but added a courgette cut into ribbons. I made mine with extra chorizo and a red onion. We both used ordinary sausages.
Ingredients serves 3/4
8 good quality sausages
One large red onion, cut into 6 wedges
200g chorizo, skin removed and thickly sliced
400g cherry tomatoes
Half tbsp balsamic glaze
250g Merchant Gourmet Beluga Lentils (or 2 packs of microwaveable rice)
50g wild rocket
How to prepare
Heat oven to 200 degrees / gas mark 6.
Cut the links and lay the sausages in a shallow roasting dish. Roast on top shelf of oven for 15 mins. Then add the onion and chorizo. In another ovenproof dish, add the tomatoes (pricked so they don’t burst when cooking), drizzle with olive oil and balsamic glaze, season with salt and freshly ground pepper and pop in the lower part of your oven. Roast everything for another 15 mins.
When everything is nicely caramelised, pop the lentils or rice into the microwave to heat.
Share the hot lentils (or rice) between the plates, mix through the wild rocket, then add the tomatoes (and their juices). Finally top with the sausages, onion and chorizo.