Oven roasted sausages with autumn vegetables
E s has become autumn.
And by now I'm also ready to accept the thought without going straight into Oh-man-now-it-gets-it-cold again and dreary depression. At the moment, the sea helps me. After a week of sunny Nice with the charming Gabi, much rosé and fantastic food (of course I have to tell you a lot soon), I am now with the man, the child and grandma Bremen landed in a tranquil village on the Baltic/p>
Today we were on the beach for a very long time - with fleece jackets, sturdy boots and scarves. The child has shoveled an impressive port facility with grandma and the family was then promptly in all still available tourist shops in search of toy boats for just this greatest port in the world. Grandma was very far ahead and has truffled the last two in stock specimens. Something can just grandmothers. Of course, we also had to fish for jellyfish.
The man has a kite and I have in a Spiegel bestseller geschmökert (whose story, thank God, now takes some drive). Somehow a little storybook moment. Add to that the lead-gray sky, the wind, the screaming of the seagulls, the empty beach chairs - and a bit of residual heat that still holds the sea. Could time just stand still ...
At some point, a mild drizzle sets in. We have the beach for us. In the very special light of the beginning twilight, all colors seem to merge - only single colorful molds, shovels and rubber boots shine all the more intense. As if you would like to illuminate a color film or live in Hipstamatic. And just then I say goodbye to the summer and welcome the autumn.
It's quiet on the way home. In the lake, where we always come home on the way from the beach, the last light of the day is reflected and light fog rises. One last indignant moaning of a frightened duck and then a deep calm returns.
It's dark when we arrive home. And suddenly the desaturated Hipstamatic environment changes into a TV commercial: Like a Maggi or Knorr family, we crowd into the living room with reddened cheeks, throw our wet jackets off of us, rub our hands and suddenly become very hungry. Mama, what's in there?
Mama smiles kindly and brings a steaming casserole with delicious browned sausages and stewed autumn vegetables on the table (of course, without the above sauce or sauces). Papa uncorks the red wine, they all radiate and then they really hit:
Roasted sausages with autumn vegetables
It's easy to make with just a few basic ingredients in 15 minutes and then gently smells self-contained in the oven:
Slice 2 - 3 large carrots . Core 1 small Hokkaido pumpkin and cut into pieces. 3 red onions peel and quarter. Put 8 fresh little sausages (the good, spicy ones from the butcher) with the vegetables together in a casserole dish or casserole. Halve 1 fresh garlic bulb and add to it.
Sprinkle with 2 teaspoons honey and 1 teaspoon dried oregano , > Salt and pepper sprinkle.Possibly. distribute a few sprigs of fresh thyme onto it. Mix everything and place in the preheated oven for about 45 minutes at 180 degrees.
If the sausages are nicely browned and the vegetables are soft, the casserole can be taken out of the oven. If necessary, press the soft baked garlic from the tuber and stir in.