Snag some praise with these sweet and sour sausages. Step away from that barbecue, because we're tray-baking these ones on a bed of plump butter beans, sweet capsicum and cherry tomatoes all drizzled with a currant-studded agrodolce dressing. A casual handful of fresh parsley leaves rounds it all up to a win.
Preheat oven to 200°C fan-forced. Remove core and seeds from capsicum and slice into strips. Peel and thinly slice eschalot. Drain and rinse butter beans
Place capsicum, eschalot, butter beans, tomatoes and pine nuts on a lined roasting pan. Season with salt and pepper.
Place currants, honey and 30ml (1½ tablespoons) red wine vinegar in a bowl and mix to combine.
Pour agrodolce dressing over vegetables and mix well to coat. Place sausages on top of vegetables and drizzle with ½ the oil. Roast, turning sausages once, for 30 minutes or until sausages are golden brown and cooked through and vegetables are very tender. While sausages are cooking, continue with step 5.
Pick parsley leaves from their stems and roughly chop.
Remove tray from oven. Scatter over parsley and carefully stir through sausages and vegetables. Place spinach leaves in a bowl with remaining oil and remaining red wine vinegar, season with salt and pepper and toss to combine. Divide sausages, vegetables and salad between bowls to serve.