This is the kind of dish I like to make when I am out of town and don’t have full access to my regular arsenal of flavorings and spices. Because there are so few ingredients the quality of the sausage makes a huge difference. I recommend getting one from a local butcher, they tend to be much higher in quality, way fresher and with lots of interesting combinations, minus all the cheap fillers like soy, MSG and hydrogenated oils. I used chicken basil sausages from the butcher closest to my home, even the simpler shops usually have at least one good option. Generally with roasted vegetables and meat there is some oil, vinegar and spices thrown in to make a glaze and keep everything moist, but the oils from the sausage and the high water content of the mushrooms and tomatoes make anything else unnecessary in this case.
- 4 cups sausage, sliced on an angle to look fancy (around 8 standard sized sausages)
- 2 yams (around 4 cups), chopped into small cubes
- 6-7 sprigs of fresh oregano (rosemary or thyme would work too)
- 2 cups cherry tomatoes
- 2 large portobello mushrooms, chopped
- 2 shallots, peeled and sliced
- 2 garlic cloves, peeled and sliced
- A few dashes of sea salt
- If using raw, uncured sausage it will need to be cooked before it can be sliced and combined with everything else. Prepare it according to package directions, generally baking it for around 25 minutes at 325° will do the job. Let it cool for a couple minutes before slicing.
- Preheat oven to 400°. Mix all the ingredients together on a parchment lined baking sheet- the parchment paper cuts down cleaning time drastically. I like to tuck the fresh herbs under the other ingredients, this way their flavor comes out and they do not burn to a crisp like they can if left on the top. Bake for 30-35 minutes, stirring halfway through so it all cooks evenly.
