Sausage Bake

  • Gluten Free Recipe

Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes

  • Garnish with fresh parsley or serve with a handful of rocket.
  • Vegetarian? Use vegetarian sausages – alternatively, omit the sausages and replace with slices of haloumi. Bake the veggies for 50 minutes first, then add haloumi and cook for remaining 25 minutes.
  • Short on time? Boil the potatoes for 10 minutes, add carrots and boil for a further 5 minutes. Meanwhile, gently sauté the celery, onions and garlic in a little of the olive oil. Assemble as per the recipe, but add sausages immediately and cook for just 30 minutes.



    • 600g potatoes or kumara, peeled and diced into 1.5cm cubes
    • 2 carrots, diced into 1cm cubes
    • 2 celery stalks, sliced 
    • 2 brown onions, cut into wedges
    • 2 cloves garlic, crushed
    • 1 1/2 Tbsp olive oil
    • salt and pepper, to season
    • 500g jar Barker’s NZ Tomato with Blackbean Meal Sauce
    • 8 gluten-free pork sausages 


    1. Preheat oven to 180°C fan bake.
    2. Place potatoes, carrots, celery, onions and garlic in a large bowl. Drizzle over oil, season with salt and pepper and toss to combine.
    3. Pour half the Barker’s NZ Tomato with Blackbean Meal Sauce into the base of a large (approximately 25cm square) oven-safe dish. Add the veggies and pour over the remaining sauce. Bake for 30 minutes.
    4.  Arrange sausages on top and bake for a further 45 minutes (rotating the sausages half-way through) until sausages are golden and potatoes are tender.
    5. Serve and enjoy!