Roasted Cauldron Sausages and Mediterranean Vegetables with Garlic Toast

Cook 50 mins
Serves 3

Smarten up your sausages with this healthy midweek meal containing Cauldron Cumberland or Lincolnshire Sausages.

Vegetarian Cumberland Sausages Find out more


1 pack Cauldron Cumberland or Lincolnshire Sausages
4 red onions cut into wedges
1 courgette, chopped
1 yellow pepper deseeded and chopped
400g tin chopped tomatoes
250ml vegetable stock
2 tbsp fresh basil plus extra for garnish
Salt and freshly ground black pepper
6 slices French stick
1 tbsp low fat cream cheese with herbs
1/2 tbsp butter
1 garlic clove, crushed


  1. Pre-heat the oven to 200°C/400°F gas Mark 6. Cook the onion, courgette and pepper in a roasting tin for 20 minutes.
  2. Reduce oven temperature to 180°C/350°F/ Gas Mark 4. Add the sausages to the roasting tin, pour over the tomatoes and stock, add the basil and season. Cook for a further 20 minutes.
  3. When the sausages are nearly cooked mix the cream cheese, butter and garlic together. Toast the bread lightly on each side, spread with the cheese and grill for a further minute.
  4. Serve the sausages scattered with a handful of torn basil leaves along with the garlic toasts.