Weekday Weenie Bake
Prep time
Cook time
Total time
Adapted from Dinner A Love Story, by Jenny Rosentrach
Serves: 4 servings
  • 4 to 6 of your favourite gluten-free sausages (see note)
  • 8 cups winter vegetables, chopped in one inch pieces (E.g. potatoes, sweet potatoes, carrots, parsnips, turnips, beets or onions)
  • Leaves from 4 sprigs fresh thyme (see note)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 2 tablespoons apple cider vinegar
  1. Preheat oven to 400 degrees.
  2. Put chopped vegetables into the bottom of a large casserole/baking dish. Stir in oil, thyme, salt and pepper and arrange sausages on top.
  3. Bake for 30 minutes, flip sausages, then bake for another 30 minutes or so, until sausages are cooked through and vegetables are soft and starting to brown.
  4. Stir in apple cider vinegar.
  5. Serve with grainy or dijon mustard for dipping (ketchup for the kids!).
Kiwi and I love spicy sausages but the Bean prefers something a bit milder and sweeter, so I often make this dish with a combination of both.

It's important (and if you are on a gluten-restricted diet like us, essential) to look for a sausage that contains only meat and spices---no filler. Most reputable butcher shops will sell filler-free sausages.

While I don’t normally associate fresh herbs with economy, thyme is one exception because it keeps for such a long time (months, sometimes) in the fridge.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/weekday-weenie-bake/