The idea behind this concept is that each diner is likely to enjoy a few different sausage flavours/types in this meal.

Combined with the colour, texture and taste varieties in the vegetables, each mouthful is an adventure.

I recommend at least two different types of sausage meats such as pork and beef — in this recipe I use three types of flavour-enhanced gourmet sausages.

The idea behind cutting them in half is that it increases the number of (different) pieces in each serve. Plus they look cute.

Handy hint one: All sorts of vegies can be used in the recipe. Alternatives include cubes of eggplant, okra, wedges of capsicum, whole chillies (if you like an extra hit of heat), cloves of garlic, baby beetroot, fennel, diced carrots, etc.

Handy hint two: Either a coffee grinder or a mortar and pestle are suitable for grinding the herbs in the Moroccan spice blend/mix.

Handy hint three: The meat can be any type of sausages (beef, pork, lamb, chicken etc), or tofu or meatballs instead of the sausages. This is more of a concept than a recipe — it’s about variety.

Handy hint four: Just like the options of swapping in different sausages and/or vegetables, consider changing out the spices. You may try substituting Italian spices and herbs, Greek flavourings or Indian spices. If you like, go heavier on the spices you prefer (ensure that the spices you use are still fresh).

Before you start, preheat your oven to 180°C fan-forced or 200°C regular oven. This serves four people.



12 sausage pieces

3-4 potatoes, cut into cubes

2 sweet potatoes, peeled and cut into cubes

2 cups pumpkin, peeled and cut into cubes

1 onion, peeled and cut into wedges

100ml canola oil

3 tbsp Moroccan spice mix

Ingredients for the Moroccan spice mix:

½ tbsp ginger

½ tbsp white pepper

½ tbsp whole coriander

½ tbsp turmeric

¼ tbsp allspice

1 small piece of clove

1 teaspoon chilli flakes (optional)

Grind the ingredients for the spice mix together in either a coffee/spice grinder or mortar and pestle.


Peel the vegetables that need to be peeled (such as pumpkin, sweet potato and onion). Simply wash clean the vegies that you don’t need to peel (such as potato).


Place the cubed vegetables into a baking dish and drizzle the cooking oil over the cubed vegetables.


Tumble the vegetables through the oil to coat them evenly.


Now snug the sausages into the cubed vegetables.


Generously sprinkle the Moroccan spice mix over the vegetables and sausages in the baking dish. The oil you have coated the vegies and sausages with helps the spice mix stick to the food.


Place the loaded baking dish into the pre-heated oven and bake for about one hour or until the vegetables are cooked all the way through (tender) and the sausages are golden with a sticky skin.


The cooked Moroccan Sausage and Vegetable Bake ready for serving.