Sometimes we find a recipe so splendid in its simplicity that we wonder why we didn't come across it earlier. We try it, and the prepared dish is like a poem. Then we would like to say the same as Mr. Zagłoba (one of the main characters in the most important Polish Trilogy by Henryk Sienkiewicz): "I, in all modesty, did it". This time it was the same.

In a culinary magazine I found an autumn recipe by Agnieszka Maciąg for baked white sausage with vegetables. Inspired, I prepared my own version of this dish. I didn't buy raw white sausage, which is a good idea because preparing the meal with ready white sausages is significantly less time consuming. You can use raw ones, but they take longer to bake.

Ingredients:
6 white sausages
1 red pepper
1 small courgette
2 shallots
4 cloves of garlic (in shells)
2 bunches small tomatoes
4 sprigs of rosemary
1 lemon
2 tablespoon of row sesame oil

Slice the courgette, remove the core from the red pepper and cut into smaller pieces. Clean the tomatoes but don't detach them from the stalks. Peel the shallots and cut them into quarters. Put the vegetables into a bowl, sprinkle with sesame oil, and spice them up with salt and pepper. Leave in the fridge for one hour. Cut the lemon in half and fry with the cut side down in a dry pan.
Heat the oven up to 220C. Smooth a casserole dish with butter and put the white sausages and vegetables inside. Bake for 15-20 minutes.

Enjoy your meal!

Try also:
Shish kebabs with white sausages
Toad in the hole
Pork tenderloins in French pastry