The last of the leaves seem to be whisk off the front trees, as the wind blows outside. NOTHING seems to be drying on the line, even when the sun is out. Autumn is well and truly here and I am a little worried at what Winter will bring. 

One thing I do like about the weather cooling down, is the joy of a good ‘one-pot-wonder’. You know, the dish that you just place in the oven and then 2-3hrs later is a delicious meal for you family to enjoy! And at the end of that delicious meal, there is just ONE pot to wash up {that’s a definite WIN in my books}. 

My favourite butcher pulled up stumps and so I am trying meat from a few different vendors now. The other day I picked up some Italian sausages and thought that they could be the star of the show in this delightful Autumn ‘one-pot-wonder’… And I am pleased to say that they really were.

In Autumn, I tend to pick up more root veggies {think carrots, potatoes, swede, parsnips, celeriac} that can stand up to a long, slow cooking. Zucchinis are also in season so I pick them up too. There is something about a baked zucchini that I just love {as apposed to steamed zucchini – which is a little bland}. 

AUTUMN ITALIAN SAUSAGES

8 Italian sausages

2 small sweet potatoes

2 large potatoes

2 zucchinis

1 red onion

1 red capsicum

1 tablespoon of olive oil

1 handful of thyme

sea salt and cracked black pepper

Preheat the oven to 160 degrees.

Dice up all your veggies to a similar size and place in an oven dish. Toss the veggies in the oil and thyme and then season well before adding the Italian sausages to the mix. Place a lid on your oven dish and cook for 90 minutes or until your potatoes are soft and tender.