With winter just around the corner, Brits will start to cook hearty meals like stews and traybakes, like Mary Berry’s sausage supper. It’s a one-pan meal and perfect for midweek dinners. The recipe notes said: “This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.
“If you’re making this for young children, you can replace the wine with stock, if you prefer. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage.” The recipe, taken from the Mary Berry’s Absolute Favourites book, serves between four to six people and is made using one roasting tin.
Ingredients:
Two tablespoons of olive oil
Two large onions, sliced lengthways into wedges
Two red peppers, deseeded and cut into large wedges
Two garlic cloves, chopped
One tablespoon of chopped thyme leaves
500g baby new potatoes, unpeeled and halved
12 sausages, pricked with a fork
200ml white wine
Salt and freshly ground black pepper
Method:
Preheat the oven to 220C or 200C Fan before placing all of 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. Make sure the sausages aren’t covered by any of the vegetables before seasoning well with salt and pepper.
Roast for around 30 to 35 minutes until golden, then remove from the oven, turn the sausages 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 and enjoy.