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Ratatouille Sausage Bake

Packed full of vegies and our tasty organic sausages, this one-tray dish is great on its own or served on a bed of creamy mashed potatoes.

20 mins
40 mins


  1. 6 Cleaver’s organic beef or lamb sausages
  2. ½ butternut squash peeled and cut into small cubes
  3. ½ head cauliflower cut into florets
  4. 1 yellow capsicum coarsely chopped
  5. 2 zucchini coarsely chopped
  6. 1 red onion cut into small wedges
  7. 1 punnet cherry tomatoes, halved
  8. 2 tablespoons olive oil
  9. 5 garlic cloves
  10. chilli flakes (optional)
  11. 1 tablespoon chopped rosemary
  12. olive oil


Preheat oven to 180°C.

Press garlic cloves to split the skins. Arrange chopped veg and garlic in a large baking tray. Drizzle with olive oil and sprinkle with rosemary, chopped chilli flakes, salt and pepper. Toss to coat evenly. Lightly prick the sausages with a fork and arrange over vegetables.

Bake for 40-50 minutes, turning sausages once, until sausages and vegetables are cooked through.

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