Barbecue corn and sausage bakes

This delicious pasta bake is a great way to get your serving of meat, vegies and hearty carbs, all in one bowl. It's finished off with a creamy, buttery mustard sauce for ultimate flavour, and comfort.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Barbecue corn and sausage bakes
  • 500 gram beef sausages
  • 1 corn cob, husks, silks removed
  • 1 large red onion, cut into 1cm-thick wedges
  • 300 gram farfalle pasta
  • 1 cup grated cheddar
  • 1 bunch chives, chopped
  • 250 gram cherry tomatoes, quartered
  • hot sauce, to serve
  • 40 gram butter
  • 2 tablespoon plain flour
  • 1 tablespoon dijon mustard
  • 2 cup milk


Barbecue corn and sausage bakes
  • 1
    Preheat oven to moderate, 180°C. Lightly grease six 2 cup ovenproof dishes.
  • 2
    Preheat a char-grill pan or barbecue grill on high. Cook sausages and corn 10 minutes, turning on all sides, until cooked through with grill marks. Grill onion 2 minutes each side, until marks appear. Slice sausages into quarters.
  • 3
    Meanwhile, in a large saucepan of salted boiling water, cook pasta following packet instructions, until al dente. Drain and return to pan.
  • 4
    Make sauce: In a medium saucepan, melt butter on medium heat. Stir in flour, cook 1 minute until bubbling and golden. Remove from heat. Mix in mustard, then gradually whisk in milk, until smooth. Return to heat and cook, stirring until sauce boils and thickens. Simmer 3 minutes. Season.
  • 5
    Add sausage and sauce to pasta with half cheese. Mix well and divide between dishes. Slice corn off in chunks (trying to keep pieces in tact).
  • 6
    Top dishes evenly with corn, onion and remaining cheese. Bake 12-15 minutes until cheese melts. Sprinkle with 1 tablespoon chives.
  • 7
    Toss tomatoes and remaining chives with a little hot sauce and serve with pasta bakes.


Brush or spray corn with a little oil before char-grilling. Use a large sharp knife to remove kernels, slicing close to the cob.

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