Easy Oven Baked Sausage and Tomato Risotto

Black Dog RisottoStir Free Sausage and Tomato Risotto

Everyone is a sucker for a photo of a cute puppy, right?  Don’t worry it will all make sense soon.

I don’t often make Risotto as I don’t have the time or patience to be standing at the cooker for 40-50 minutes stirring.  However, I came across this recipe for Sausage Risotto which is done in the oven and requires very little stirring just a bit when you brown the sausages and sauté the onion.

This reminded me how much I like risotto and now that I can do it without being chained to the stove I will be making it more as it’s such a quick and easy mid-week meal.  I’m going to try and make a Prawn and Pea Risotto at the end of the week.  I’ll let you know how it went.

Oven Baked Sausage RisottoI used Black Dog Risotto and Tomato but you could use plain Arborio rice but it probably wouldn’t have that extra zing.

Plus, A percentage of proceeds from sales of all Black Dog Deli products will go to The Labrador Rescue Trust, who have recently homed their 10,000th dog.

Hence the photo of the adorable Lab.

Easy Oven Baked Sausage and Tomato Risotto
Recipe Type: Main
Cuisine: Italian
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 TBSP Olive Oil
  • 4-6 Pork Sausages
  • 1 red onion chopped
  • 300 g Arborio Rice
  • 400g tin of chopped tomatoes
  • 375 ml of chicken stock
  • 375 ml of water
  • dried parsley
  1. Preheat the oven to 200. Heat the oil in a frying pan and fry the sausages for about 10 minutes until they are brown and almost cooked through. Remove from the pan and set aside.
  2. Add the onion to the pan, you may need to add a bit more oil. Sauté for about 3-5 minutes until soft.
  3. Cut the sausages into bite-sized pieces, try not to burn your fingers. I wore an oven mitt.
  4. Add the rice to the pan and cook for a minute, stirring continuously. Add the sausages, tomatoes, stock and water and stir. Bring to a boil then transfer to an oven proof dish. Cover with foil and cook for 30-35 minutes. The liquid should have absorbed. Do check to see if the rice is cooked.
  5. Serve in large bowls and garnish with some dried parsley if you want.


What’s your favourite kind of Risotto?

Disclosure:  I received the Risotto complimentary for review purposes.

Slow Cooker Sunday: Sausage and Puy Lentil Stew


Slow Cooker Sunday: Sausage and Puy Lentil Stew
Recipe Type: Pork
Cuisine: Slow Cooker
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4
This recipe originally came from Sara Lewis, but she called for Venison Sausages and Cranberries.  I only had pork sausages and don’t really like fruit of any description  (e.g apricots, raisins, apple) in my dinner so I just omitted them.  The picture doesn’t do it justice but I can’t stress enough how amazingly good it was.
  • 1 TBSP olive oil
  • 6-8 good quality pork sausages (we get ours from the local butcher)
  • 1 large onion, chopped
  • 2 cloves of garlic, mince (I buy frozen portions of garlic)
  • 2 TBSP plain flour
  • 900ml chicken stock
  • 3 TBSP light or dark brown sugar
  • 2 TBSP tomato puree
  • 2 TBSP balsamic vinegar
  • 200g puy lentils
  • 2 bay leaves
  • salt and pepper
  1. Place the lentils and bay leaf in the bottom of the slow cooker
  2. Heat the oil in a frying pan and brown the sausages on all sides.  No need to cook through as they will be in the slow cooker for 6 hours.  Set aside.
  3. Add the onion and garlic to the frying pan and saute for approx 3 minutes until they soften.  Sprinkle over the flour and mix well for about a minute.  Gradually add the stock, then stir in the sugar, tomato puree, vinegar and season with a bit of salt and pepper and bring to a boil.
  4. Pour the mixture over the lentils and place the sausages on top.  Cover and cook on low for 6-7 hours.  Don’t forget to remove the bay leaves and serve with crusty bread.

Don’t forget Slow Cooker Sunday is all about sharing recipes and getting inspiration from others.  Feel free to add your own recipes below.  They can be old or new and don’t even have to be your own.  Just one you’ve tried and liked.

And if you need extra inspiration, don’t forget to check out our Pinterest Board, with over a hundred recipes.

Google+ fans, we also have a Community ‘All Things Slow Cooking’ feel free to join in.  Thanks to Aly Hodge it’s now starting to grow legs.

And if you subscribe to my blog, using the form in the sidebar you can get a free copy of my first ever eBook ‘There’s More to Slow Cooking than Stews – 10 Recipes to get you going’.

Sausage and Caramelized Onion Jacket Potatoes

This is the perfect meal for either ‘All Hallows Eve’ or Guy Fawkes night.  This recipe serves two but is easily doubled, tripled, etc.  On this occasion I haven’t used my slow cooker but you can do jacket potatoes in one.

Time: 10 minutes

Serves:  2

Difficulty: Easy


  • Caramelized Onion and Sausage2 Jacket Potatoes – you could make your own but we cheated and used McCain’s as they can be done in the microwave in minutes.
  • 1TBSP of Olive Oil
  • 1 small red onion, finely sliced
  • 4 good quality sausage, cooked and cut into chunks
  • 3 TBSP Red Onion Chutney
  • Handful of Fresh Parsley


  1. You could opt for a Delia method of doing the Jacket potatoes but that can take up to two hours, alternatively you can microwave your own which takes about 10 minutes or like us use McCain’s Ready Baked Jackets.
  2. Heat the oil in a large frying pan, add the onions and fry until soft, approx 3-5 minutes.
  3. Add the sausage chunks and heat through
  4. When the potatoes are cooked, add the chutney to the sausages and allow to bubble.  When heated through, open the potatoes slightly and top with the caramelized red onion and sausage mixture.






Slow Cooker Chorizo and Sweet Potato Soup

When I first put all the ingredients in the slow cooker, I really wasn’t convinced and if I’m honest, I thought it was going to be gross. But, I was pleasantly surprised as it was gorgeous and we’ve had it at least another 4 times since.

Recipe: Chorizo and Sweet Potato Soup

Summary: A surprisingly tasty soup with an interesting mix of chickpeas, chorizo sausage and sweet potatoes


  • 2 TPSP of olive oil
  • 1 onion, chopped
  • 1 tsp of Lazy Garlic or 2 cloves
  • 170g of Chorizo Sausage, cut into bite sized pieces
  • 3/4 tsp of paprika
  • 1/2 tsp of dried thyme
  • 1 litre of chicken stock
  • 1 TBSP of tomato puree
  • 375g of sweet potato, bite size pieces
  • 400g chickpeas, drained
  • salt and pepper
  • 1/2 tsp dried parsley


  1. Heat the oil in a frying pan, saute the onions for approx 3 minutes until they are soft.
  2. Add the garlic and sausage and cook for a further two minutes.
  3. Mix in the paprika, thyme, chicken stock and puree, season with salt and pepper and bring to a boil.
  4. Place the sweet potatoes in the slow cooker, pour over the sauce, mix well, cook and cover on low for 6-8 hours.
  5. Ladle into large soup bowls, garnish with parsley and serve with crusty bread.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 4

My rating 4 stars:  ★★★★☆ 1 review(s)

Note: This recipe was originally by Sara Lewis of 200 Slow Cooker recipes, but has been modified ever so slightly.

What is Jambalaya?

This is my take on Jambalaya, a creole dish of rice, chicken, prawns and sausages with a few herbs and veg thrown in as well.  I really like this recipe as it only requires on pot, I use a dutch oven.   Another added bonus my 3 year old gobbles it up!

Serves 6


2 TBSP Vegetable Oil

2 onions, chopped

1 green pepper, chopped

2 sticks of celery

1 tsp of lazy garlic

2 tsp paprika

300g of skinless boneless chicken but into bite-size pieces

100g of Kabanos sausages, chopped

400g tin of chopped tomatoes

450g of Basmati rice

1 litre of chicken stock

1 tsp of oregano

2 bay leaves

200g King Prawns

2 spring onions


Heat the oil in the Dutch oven then add the onions, green pepper, celery and garlic.  Sauté for about 10 minutes until soft.

Add the paprika and cook for a further minute.  Add the chicken and sausage and cook for a further 10 minutes.

Add the rice and stir well.  Throw in the tinned tomatoes, chicken stock, oregano and bay leaves.  Cover and simmer for another 10 minutes.  You will need to stir it occasionally, don’t panic if it sticks to the bottom.  You may also find that you may need to add a bit more liquid.

Add the prawns and cook for approx 6-8 minutes.  The majority of the liquid should be absorbed.

Just before serving stir in the spring onions.

If you like this recipe you may want to check out more of my recipes here.