This site uses cookies. By continuing to use this site you consent to our use of cookies unless you have disabled them.

eMag | Directory | TNT Travel Show 2017 | Events Search | TNT Jobs


With National Sausage Week approaching (1- 7 November), check out Mary Berry's recipe for a Roasted sausage and potato supper.

This will become a firm family favourite as it can be cooked in one dish and is so quick  and easy to put together. Choose your favourite type of local, British sausage for this recipe – my family  loves leek and sage.

SERVES 4–6

2 tbsp olive oil

2 large onions, sliced lengthways into wedges

2 red peppers, deseeded and cut into  large dice

2 garlic cloves, chopped

1 tbsp chopped thyme leaves

500g (1lb 2oz) baby new potatoes, unpeeled and halved

12 sausages, pricked with a fork

200ml (7fl oz) white wine

salt and freshly ground black pepper


METHOD

1. Preheat the oven to 220°C/200°C fan/Gas 7.

2. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl  and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. 

3. Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.

Recipe extracted from Mary Berry’s Absolute Favourites by Mary Berry
Mary will be appearing at BBC Good Food Show London Olympia (13-15 November)

 


 


Talkback


Saturday Kitchen: Roasted sausage and potato supper
Digital Mag

Latest News

Stay connected on social networks
Like us on Facebook
Follow TNT on Twitter