1 hr 15 min
Drench the snags in this beautiful balsamic flavoured sauce.
Extra lean beef sausage
8 thin, (8*58g sausages)
1 medium, finely chopped
1 medium, grated
White self-raising flour
Fresh flat-leaf parsley
¼ tsp, chopped
- Preheat oven to 180°C or 160°C fan-forced. Place sausages in a 2.5L (10-cup) capacity ovenproof dish. Sprinkle with onion and carrot.
- Place 1 cup (250ml) boiling water in a heatproof jug. Add vinegar, sugar, flour and Worcestershire sauce and whisk until combined. Season with salt and freshly ground black pepper.
- Pour sauce mixture over sausages. Bake, covered, for 45 minutes. Uncover and bake for 15 minutes or until sausages are cooked through and sauce has slightly thickened. Sprinkle with parsley to serve.
SERVING SUGGESTION: steamed asparagus and pumpkin, plus mashed potato. Boil, steam or microwave 500g potatoes (chopped) until tender. Mash in a large bowl with ⅓ cup (80ml) skim milk. TIP: You can use extra-lean pork sausages instead of beef.