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Sausages with a roasted capsicum & tomato stew


  • Preheat oven to 180°-190°C.
  • Toss the capsicum and tomatoes with a good slurp of oil, seasonings, the basil and garlic in a large oven tray. Then cook in oven for about 15-20 mins until the tomatoes begin to collapse. 
  • While the vegies are roasting, blanch the sausages in plenty of boiling water until just firm to the touch. Drain well and set aside.
  • When the stew is almost ready, panfry the sausages in a little hot oil. 
  • To serve, arrange the stew on individual plates and top with the sausages, a sprinkling of fresh oil and balsamic and garnish with a basil sprig.


  • 3 red capsicum, cored, seeded & cut into pieces
  • 2 yellow capsicum, cored, seeded & cut into pieces
  • 4 ripe, red tomatoes, cored & halved
  • olive oil
  • sea salt & freshly ground pepper
  • 6-8 basil leaves, torn
  • 2 garlic cloves, crushed
  • 6-8 sausages
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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