Method
- Heat the oven to 190°C (170°C fan). Lightly coat a large ovenproof frying pan or casserole dish with cooking spray.
- Brown the sausages in a frying pan over medium heat, turning them so they colour evenly. Move them to a plate. They will finish cooking in the sauce.
- Add the onion, carrots and celery to the pan. Cook for about 8 minutes, stirring often. Add a splash of stock if the vegetables begin to stick.
- Stir in the mushrooms and rosemary. Cook for 3 minutes, then pour in the remaining stock and chopped tomatoes. Bring to a gentle simmer.
- Return the sausages to the vegetables. If the pan is not ovenproof, transfer everything to a casserole dish. Cover loosely and bake for 20–25 minutes, until the vegetables are tender and the sausages are cooked throughout.
- Check the centre of a sausage with a food thermometer; it should reach 75°C for at least 30 seconds. Taste the sauce, add the optional sweetener only if the tomatoes need it, and season with salt and pepper. Scatter the parsley over the top before serving.
Note: Sausage ingredients and fat content vary by brand. Check the packet for allergens and cooking guidance.
