Ingredients
Scale
- 8–12 sausages (or enough to feed your family)
- 1 large onion, sliced
- 1 red capsicum, sliced
- 2 stalks celery, chopped
- 1 tablespoon cornflour
- 2 tablespoons brown sugar
- 1 tablespoons dijon mustard
- 1/2 cup tomato sauce
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon mixed dried herbs
- 425g can pineapple pieces
Instructions
- Preheat oven to 180°C fan forced.
- Place sausages in a single layer in a large casserole dish.
- Scatter onion, capsicum, and celery evenly over sausages.
- In a large jug add juice from pineapples.
- Top with water to take it up to one cup.
- Add to juice, cornflour, sugar, mustard, tomato sauce, soy sauce and herbs.
- Mix, pour sauce over vegetables.
- Cover the casserole dish with aluminium foil (or silicone baking mat) and cook in the oven for 30 minutes.
- Remove dish from ove, stir pineapple pieces through casserole and return to oven, uncovered for a further 10-15 minutes or until sausages are cooked through.
- Serve with mashed potato and steamed vegetables.
Notes
© THE ORGANISED HOUSEWIFE. All images & content are copyright protected. If you want to share this recipe please link back to this post, do not rewrite the recipe.
- Prep Time: 10 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 5
- Calories: 382
- Sugar: 17g
- Sodium: 934mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 69mg
