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You’re in for a treat with these sausages with roasted tomatoes and portobello mushrooms! This is one of my favorite comfort foods.
Prep time is minimal and aside from turning the sausages half way through, you don’t have to do much – just wait until it’s cooked!
I think of this dish as a sort of “breakfast for dinner.” It’s not quite a partial English breakfast (and you probably wouldn’t use portobello mushrooms anyway), and brats aren’t necessarily a breakfast sausage, and I’d never actually eat this for breakfast, but it’s still breakfast for dinner in my house.
I can only stomach eating like an hour after I wake up, and it has to be something pretty bland (cue the Shredded Wheat & Bran cereal and a banana as I struggle to stay awake at my desk at work). If you do eat this for breakfast, let me know how that goes.
The beauty of this meal is that you can cook it all in one pan if you want to. A large baking dish would hold everything. I don’t have one huge dish so I use two smaller glass baking dishes, and put the sausages separately to ensure they crisp up nicely since the vegetables do release some juices. Either way it’s super easy and clean-up is minimal.
Let me know what you think of this dish in the comments below and please share this recipe if you think others would enjoy it.
Sausages with Roasted Tomatoes and Portobello Mushrooms
- 3-5 sausages (lately we've been enjoying Johnsonville brats)
- 3-5 tomatoes (I prefer the "on the vine" variety)
- 2 portobello mushrooms
- Lemon pepper
- Garlic powder
- Dried tarragon
- Salt to taste
- Worcestershire sauce
- Olive oilOn the side
- HP sauce (optional) (Canadian and UK readers will know what this is)
- Mustard (optional)
- Bread or bagels (optional)
- Pre-heat oven to 375F.
- Cut tomatoes into halves, removing the cores. Place with whole portobello mushrooms in a baking dish (I use glass ones). You may need to do some creative arranging to make it all fit!
- Lightly season tomatoes with salt, lemon pepper, garlic powder, and tarragon. Season mushrooms with a little salt and be generous with the garlic powder.
- Lightly drizzle olive oil and shake Worcestershire sauce over tomatoes and mushrooms.
- In a separate baking dish, add sausages. Pierce sausages a few times to ensure they don't explode in oven.
- Put both dishes in oven and cook for 45-55 minutes (depends on how hot your oven actually runs). Turn sausages after cooking is half done to ensure they're nicely browned all over.
- Serve with bread and condiments of your choosing.
- You can easily buy HP sauce in Canada, and in England it's so common that when you say "brown sauce," they will immediately know what you're talking about. I have not seen HP sauce in regular grocery stores in the US. The taste is sort of like BBQ sauce but without the smokiness.
- You could use smaller breakfast sausages as well, and if you do, I suggest you put them in 15-20 minutes after the mushrooms and tomatoes so they don't burn.
- You could season the tomatoes and mushrooms with whatever herb blends you prefer - pretty much anything would work and I sometimes switch it up based on what I fancy.
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