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Middle Eastern Sausage Bake

Prep Time

        Prep time: 10 minutes
        Cook time: 40 minutes
        Yield: Serves 4


    •    1/4 cup parsley leaves
    •    2 zucchini, thickly sliced
    •    1 1/2 tbsp red wine vinegar
    •    1 tbsp Moroccan seasoning
    •    4 small roma tomatoes, halved
    •    400g can lentils, rinsed, drained
    •    1 red onion, cut into thin wedges
    •    3 garlic cloves, unpeeled, bruised
    •    1 red capsicum, cut into 3cm pieces
    •    baby rocket, lemon wedges, to serve
    •    1/4 cup pistachios, toasted, roughly chopped
    •    8 x beef sausages or any types of sausages you like


  1. Heat grill to high. Place sausages in a large roasting pan and grill for 8-10 minutes, turning regularly, until browned. Remove pan from oven, add vegetables and garlic, spray lightly with oil and sprinkle with Moroccan seasoning. Season and toss to coat.
  2. Reheat oven to 200°C (180°C fan-forced). Cook in oven for 25-30 minutes or until sausages and vegetables are nearly tender. Remove from oven and stir through lentils and vinegar. Cook for a further for 5 minutes. Squeeze garlic cloves from skins and stir into pan. Season.
  3. Sprinkle bake with parsley and pistachios. Serve with baby rocket and lemon wedges.


        Use canned chickpeas or beans instead of lentils.

    •    Serve with cous cous or quinoa, if desired.

    •    Beef chipolatas (small sausages) would also work well – use 20 chipolatas

This great family recipe is thanks to Australian Beef at


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