Three Aussie Farmers Sicilian Sausage Porkatoullie

Sicilian Sausage Porkatoullie

No rats under the chef’s hat here. Just delicious tangy flavours with an Italian twist for this humble French dish, ratatouille.

40 min
Serves 4

what you need

  • 1 pack Three Aussie Farmers Sicilian Style Sausages, sliced
  • 50ml olive oil
  • 1 brown onion, minced
  • 2 garlic cloves, minced
  • 200g crushed tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 2 eggplants, sliced
  • 2 zucchinis, sliced
  • 4 yellow squash, sliced
  • 3 tomatoes, sliced
  • Basil, to serve
  • Salt and pepper, to serve

how to make it

  1. Pre-heat fan forced oven to 220OC.
  2. Heat 1 Tbsp. of the oil in a fry-pan over med heat and cook the onions and garlic until soft. Add the crushed tomatoes and herbs, then stir for 3 mins. Add the capsicums and cook until the capsicum is soft. Pour the sauce into a deep baking dish and spread around the base.
  3. Start to layer a piece of eggplant, zucchini, squash, tomato and sausage half on top of each other in the baking dish. Continue to layer in a spiral pattern until the baking dish is full. Brush with remaining olive oil and season with salt and pepper. Bake for 20 mins.
  4. Sprinkle basil over the top.
  5. Serve and enjoy.


This dish is great for using up any leftover vegetables, try adding sweet potato, fennel bulb or leeks for something different! 

Three Aussie Farmers Sicilian Black Packshot

Three Aussie Farmers Pulled Pork

Dan & Steph have gone all out on this one – Aussie pork minced and tossed with tomato, fennel and a hit of chilli. This sausage is a tribute to the fiery flavours of Southern Italy. Slice and add to pasta to spice things up, or just tuck in when they’re hot off the barbie.