Roasted Sausage with Tomatoes and Garlic

5 from 2 votes

Roasted Sausage with Tomatoes and Garlic

A super-simple California-Italian inspired dinner with slow-roasted sausages, tomatoes, garlic, and shallot. Serve with a dollop of basil pesto and plenty of grilled bread and butter for mopping up all the delicious, tomatoey pan juices!

Prep Time10

Cook Time45

Course: dinner

Cuisine: American

Servings:

Calories: 697kcal

Author: Leigh Anderson

Ingredients

4-6 links mild italian sausage
1/4 c olive oil
2 pints cherry tomatoes
4 large cloves garlic grated
2 shallots thinly sliced
1/2 c dry white wine
salt and pepper

For Serving (optional)

2 thick slices sourdough bread grilled or toasted
good quality butter
1/2 c pesto

Instructions

Preheat the oven to 350.
Heat the oil in a large, heavy oven-safe skillet over medium heat. Add the sausages and cook until brown on both sides, about 5 to 7 minutes. Remove from the pan and set aside.
In the same pan, cook the tomatoes, garlic, shallot and a generous pinch of salt together for 10 minutes, stirring frequently. When the tomatoes begin to soften and burst, pour in the wine and bring to a simmer.
Add the sausages back into the pan then transfer it to the oven and bake for 25-30 minutes or until the sausages are cooked through and the tomatoes are soft. Use the back of a wooden spoon to break up the tomatoes a bit.
To serve, divide the sausages, tomatoes and pan juices between bowls. Top with freshly cracked black pepper and a spoonful of pesto. Serve with grilled bread and butter for mopping up all of the flavorful cooking liquid!

Notes

Ingredient Notes and Substitutions:

Italian Sausage: Pork or chicken sausage is just fine. You can use mild or spicy if you prefer a little heat.
White Wine: Any white wine is just fine. If you prefer to not cook with alcohol you can substitute stock/broth or water.

How to know if sausage is cooked through:

You really don't have to worry about your sausages being under-cooked as this recipe calls for substantial oven baking. If you're unsure you can use a meat thermometer to check that internal temperature has reached 160F. There should be no pink color in the sausage.

Storing and Reheating:

Leftovers can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.

Nutrition