Baked Italian Sausages with red capsicum and onions

As the cooler days approach here in Sydney, this is a quintessential comfort food dish which will warm your heart and soul in true Italian style.

Preparation time: 5 minutes Cooking time: 1.5 hours (including grilling capsicum)

6-8 Italian spicy sausages or merguez sausages
2 red capsciums
2 large onions cut into thickish slices
3-4 tablespoons Olive oil
4 cloves of garlic roughly chopped
3 red chillies sliced lengthwise (optional)
Handful of fresh basil and parsley
Crusty bread

Heat oven to 150 degrees celcius

Place whole red capsicums on roasting tray and place in oven for 35-45 minutes until skin is black and blistering, turn during cooking process to evenly blacken capsicum

Meanwhile slice onions, heat 3-4 tablespoons of olive oil in a frying pan and cook onions slowly until just golden

Remove capsicum from oven and place in plastic bag, tying up ends of bag. Allow capsicum to sweat inside plastic bag for 5 minutes which will loosen skin.

Increase oven heat to 180 degrees celcius.

Place sausages in a baking tray, add a little water to moisten and allow to roast for 25 minutes.

Whilst sausages are cooking remove one capsicum at a time and remove skin, cut through and remove seeds and core. Slice capsicum into thick slices and set aside, repeat for second capsicum.

Remove sausages from oven, add garlic, chillies if using, onions (with cooking oil) and capsicum, toss ingredients gently through and put back into the oven for a further 15-20 minutes until sausages are cooked and nicely browned.

When done, add fresh basil leaves and parsley and allow to cool slightly before serving with crusty bread, a green salad and a glass of red.