Sausages with Roasted Tomatoes and Portobello Mushrooms

Name: Sausages with Roasted Tomatoes and Portobello Mushrooms
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2 serving
Ingredients: 3-5 sausages (lately we've been enjoying Johnsonville brats); 3-5 tomatoes (I prefer the "on the vine" variety); 2 portobello mushrooms; lemon pepper; garlic powder; dried tarragon; salt; Worcestershire sauce; Olive oilOn the side; HP sauce (optional); Mustard (optional); Bread or bagels (optional)

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Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
2
Course
Main Course
Cuisine
American

Sausages with Roasted Tomatoes and Portobello Mushrooms

Nina Acevedo

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Brats, portobello mushrooms, and tomatoes roasted in the oven make for a wonderfully easy comfort food meal!

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Ingredients

Servings

3-5 sausages (lately we've been enjoying Johnsonville brats)
3-5 tomatoes (I prefer the "on the vine" variety)
2 portobello mushrooms
lemon pepper
garlic powder
dried tarragon
salt to taste
Worcestershire sauce
Olive oilOn the side
HP sauce (optional) (Canadian and UK readers will know what this is)
Mustard (optional)
Bread or bagels (optional)

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Instructions

Pre-heat oven to 375F.
Cut tomatoes into halves, removing the cores. Place with whole portobello mushrooms in a baking dish (I use glass ones). You may need to do some creative arranging to make it all fit!
Lightly season tomatoes with salt, lemon pepper, garlic powder, and tarragon. Season mushrooms with a little salt and be generous with the garlic powder.
Lightly drizzle olive oil and shake Worcestershire sauce over tomatoes and mushrooms.
In a separate baking dish, add sausages. Pierce sausages a few times to ensure they don't explode in oven.
Put both dishes in oven and cook for 45-55 minutes (depends on how hot your oven actually runs). Turn sausages after cooking is half done to ensure they're nicely browned all over.
Serve with bread and condiments of your choosing.

Notes

You can easily buy HP sauce in Canada, and in England it's so common that when you say "brown sauce," they will immediately know what you're talking about. I have not seen HP sauce in regular grocery stores in the US. The taste is sort of like BBQ sauce but without the smokiness.
You could use smaller breakfast sausages as well, and if you do, I suggest you put them in 15-20 minutes after the mushrooms and tomatoes so they don't burn.
You could season the tomatoes and mushrooms with whatever herb blends you prefer - pretty much anything would work and I sometimes switch it up based on what I fancy.