Ingredients:

  • 5 lbs (680 g) Good Quality Sausages (e.g., Cumberland or Italian)
  • 3 Large Bell Peppers (mixed colours), deseeded and cut into 1-inch chunks
  • 1 large Red Onion, sliced into thick wedges
  • 4 Cloves Garlic, smashed and roughly chopped
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano or Italian Seasoning
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Balsamic Vinegar
  • 1 Tbsp Brown Sugar (packed) or Maple Syrup

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large, heavy-duty sheet pan with parchment paper, which is highly recommended for easy cleanup.
  2. Prepare the Main Ingredients: Cut each sausage into 3 or 4 large chunks. In a large mixing bowl, combine the sausage pieces, chopped bell peppers, onion wedges, and roughly chopped garlic.
  3. Season and Toss: Drizzle the olive oil over the contents of the bowl. Sprinkle in the oregano, salt, and pepper. Use your hands or a large spoon to toss the ingredients thoroughly until everything is evenly coated in oil and seasoning. Tip the mixture onto the prepared sheet pan, ensuring the pieces are spread out in a single layer.
  4. Initial Roast: Place the sheet pan in the preheated oven and roast for 15 minutes. After 15 minutes, remove the pan and use tongs or a spatula to flip the sausages and stir the vegetables. Return to the oven for another 5 minutes (20 minutes total cooking time so far).
  5. Prepare and Apply the Glaze: While the sausages are roasting, combine the balsamic vinegar and brown sugar (or maple syrup) in a small saucepan over medium heat. Bring to a gentle simmer and cook for 2–3 minutes until it has slightly thickened. After the 20-minute roast (Step 4), remove the pan, drizzle the glaze evenly over the entire mixture, and return the pan to the oven for 5 more minutes. The sausages are done when they are nicely browned and their internal temperature reaches 165°F (74°C).
  6. Serve: Remove the pan from the oven and allow the dish to rest for 5 minutes before serving immediately. Serve over rice, polenta, or with crusty bread to soak up the sticky sauce.