Lemon & Herb Baked Sausages 

This easy one pan meal feat. our incredible Lemon & Herb Bone Broth Body Glue® is the perfect mid week, no fuss dinner!

Recipe by Atlanta Fowler / Gevity Rx

Serves 4  - Prep 5 mins - Cook 25 mins 


  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 12 Free-Range pork sausages (we used Woolworths Macro)
  • 110ml apple cider (or use Apple Kombucha)
  • 2 red onions, cut into wedges
  • 3 pears, cut into wedges

  • 1 tbsp wholegrain mustard
  • 2 heaped tbsps Gevity Rx Lemon & Herb Bone Broth Body Glue®
  • ½ cup water
  • 1 garlic bulb, halved crossways
  • Fresh herbs to serve


1. Preheat oven to 220˚C and grease a large baking tray.  Mix the Body Glue® into the water until dissolved.
2. Add olive oil, sausages, cider, onion, pear, mustard, garlic, 1 tsp salt flakes and a pinch of ground black pepper to a shallow casserole dish. Pour over the broth.
3. Roast, basting 3 times with cooking juices, for 20-25 minutes or until sausages are cooked through. Scatter your fav herbs to serve.