Friday, March 29, 2019

Mary Berry's Absolute Favourites 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.This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.

This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.

Ingredient

  • 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
  • 1 Preheat the oven to 220C/200C fan/gas 7.
Intruction

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 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.