Pork Sausage and Plum Tray Bake

Justine Drake, Plums

This is based on a wonderful recipe for the Ottolenghi Test Kitchen…I’ve simplified it somewhat

  • Serves 4


  • 3 red onions, cut into wedges
  • 6 cloves garlic, sliced
  • 3 baking potatoes, cut into wedges
  • Olive oil
  • ½ cup (125 ml) chicken stock
  • Salt and milled pepper
  • 2 sprigs rosemary
  • 8 plums
  • 8 pork sausages
  • 2 Tbsp (30 ml) balsamic vinegar
  • 2 tsp (10 ml) brown sugar
  • ¼ cup (60 ml) chicken stock
  • Chopped parsley


  1. Preheat oven to 180 (with fan) or 200 (without fan).
  2. Place onions, potatoes and garlic in a baking tray and drizzle with a generous glug of olive oil.
  3. Pour over stock, season well and toss so all vegetables are coated
  4. Roast, give it a shake halfway through, for about 30 minutes, until vegetables are tender, and stock has all but evaporated.
  5. Add the plums, sausages and rosemary.
  6. Mix vinegar, sugar and stock together, pour over sausage mixture, season and toss to mix everything well.
  7. Roast for a further 30 minutes, turning the sausages halfway through cooking time.
  8. Increase heat for the last 10 minutes to brown the edges.
  9. Serve sprinkled with roughly chopped parsley.