Serves: 4-6
Easily and quickly put this supper together in one dish and enjoy hot with a big dollop of mustard on the side. Perfect for everybody even your pickiest eaters. For this recipe, I use wine but you can always swap it with stock. I suggest using your preferred local sausages such as leek and sage.
Ingredients
12 sausages, pricked with a fork
2 large onions, sliced lengthways into wedges
2 tablespoons olive oil
500 grams (1 pound/2-ounces) baby new potatoes, unpeeled and halved
2 red peppers, deseeded and cut into large dice
1 tablespoon chopped thyme leaves
2 garlic cloves, chopped
salt and freshly ground black pepper
200ml (7fl ounces) white wine
How to make Roasted sausage and potato supper
Step 1: Prepare the oven. Preheat it to 220 degrees C/200 degrees C fan or gas 7.
Step 2: In a large, resealable freezer bag, place all the ingredients except for the wine. Seal the bag and shake well to coat the ingredients with oil. Or you can place the ingredients in a large bowl and mix until the ingredients are completely coated in oil.
Step 3: Transfer everything into a large roasting tin, spreading the ingredients into a single even layer. Make sure the sausages are not covered by any of the vegetables. To taste, season with salt and pepper.
Step 4: Place in the preheated oven and roast for about 30 to 35 minutes or until golden. Take the pan out of the oven and flip the sausages and toss the vegetables in the cooking juices. Next, pour in the wine and return the pan to the oven. Bake for another 20 minutes or until browned and the sausages are completely cooked and the potatoes are fork-tender.
Step 5: Serve the roasted sausage and potato supper immediately with a dollop of mustard on the side. Enjoy!
Ingredients
- 12 sausages, pricked with a fork
- 2 large onions, sliced lengthways into wedges
- 2 tablespoons olive oil
- 500 grams (1 pound/2-ounces) baby new potatoes, unpeeled and halved
- 2 red peppers, deseeded and cut into large dice
- 1 tablespoon chopped thyme leaves
- 2 garlic cloves, chopped
- salt and freshly ground black pepper
- 200ml (7fl ounces) white wine
Instructions
Step 1: Prepare the oven. Preheat it to 220 degrees C/200 degrees C fan or gas 7.
Step 2: In a large, resealable freezer bag, place all the ingredients except for the wine. Seal the bag and shake well to coat the ingredients with oil. Or you can place the ingredients in a large bowl and mix until the ingredients are completely coated in oil.
Step 3: Transfer everything into a large roasting tin, spreading the ingredients into a single even layer. Make sure the sausages are not covered by any of the vegetables. To taste, season with salt and pepper.
Step 4: Place in the preheated oven and roast for about 30 to 35 minutes or until golden. Take the pan out of the oven and flip the sausages and toss the vegetables in the cooking juices. Next, pour in the wine and return the pan to the oven. Bake for another 20 minutes or until browned and the sausages are completely cooked and the potatoes are fork-tender.
Step 5: Serve the roasted sausage and potato supper immediately with a dollop of mustard on the side. Enjoy!
