One-Pan Baked Sausages with Tomato Ragout

This midweek dinner hero transforms budget-friendly gourmet sausages into a wholesome, family-friendly feast: one-pan baked sausages in a rich tomato and cannellini bean ragout.

Butcher’s Tip: Specialty sausages such as chicken, corn and spinach sausages require gentle handling during cooking. Avoid piercing the natural casings with a fork before or during baking, as this releases the locked-in natural juices and causes the sausage to dry out. For tray bakes, browning the exterior in a pan for two minutes before baking seals the skin, helping the sausage retain its moisture and delicate internal flavours while rendering evenly alongside the vegetables.

• Serves: 4-6 people

• Prep time: 15 mins

• Cook time: 25 mins

Ingredients List

• 6 Woods Butchery Chicken, Corn & Spinach Sausages

• 2 tbsp extra virgin olive oil

• 1 brown onion, finely diced

• 3 garlic cloves, crushed

• 1 red capsicum, deseeded and sliced into thin strips

• 400 g canned crushed tomatoes

• 400 g canned cannellini beans, rinsed and drained

• 120 ml low-salt chicken stock

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1 tbsp tomato paste

• 100 g fresh baby spinach leaves

• 100 g fresh mozzarella, shredded

• Sea salt flakes and freshly cracked black pepper, to taste

• Fresh basil leaves, to serve

Method

1. 1. Brown the sausages: Preheat your oven to 200°C (180°C fan-forced). Heat 1 tablespoon of extra virgin olive oil in a large oven-safe pan over medium-high heat. Add the sausages and sear for 2 to 3 minutes until lightly golden on all sides. Transfer the sausages onto a plate and set aside.
   2. Build the sauce: Add the remaining tablespoon of olive oil to the same pan. Sauté the diced brown onion and sliced red capsicum for 4 minutes until softened. Stir in the crushed garlic and tomato paste, cooking for 1 minute until fragrant.
   3. Simmer the ragout: Pour in the canned crushed tomatoes, low-salt chicken stock, dried oregano, smoked paprika and drained cannellini beans. Season with sea salt flakes and black pepper. Stir well and bring the mixture to a gentle simmer for 5 minutes.
   4. Assemble and bake: Stir the fresh baby spinach into the simmering tomato sauce until wilted. Nestle the browned chicken sausages back into the pan. Scatter the shredded fresh mozzarella evenly over the top.
   5. Bake to golden perfection: Transfer the pan into the preheated oven and bake uncovered for 15 to 18 minutes until the sausages are cooked through and the mozzarella is melted, bubbly and lightly golden brown.
   6. Serve: Garnish with fresh basil leaves and serve immediately with crusty sourdough bread.

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