Mary Berry said of her roasted sausage recipe: “This will become a firm family favourite, as it can be cooked in one dish, and is so quick and easy to put together.”
While her family loves leek and sage sausages from their local butcher’s shop, you can choose from any of your well-liked local, British sausages for this recipe.
And to make the recipe especially child-friendly, all you need to do is swap out the white wine for stock. The equipment required includes a resealable freezer bag, or mixing bowl, and a large roasting tin.
With only three pieces of equipment required for this delicious meal, you can rest assured knowing that there won’t be much washing-up to do afterwards.
If you would like to make Mary Berry’s roasted sausage and potato recipe, you can do so within the hour by following her method step-by-step.
Mary Berry’s roasted sausage and potato supper
Serves: four to six people
Ingredients:
Two tbsp olive oil
Two large onions, sliced lengthways into wedges
Two red peppers, deseeded and cut into large pieces
Two garlic cloves, chopped
One tbsp 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
Mustard
Method:
Preheat the oven to 220°C/200°C fan/Gas 7. 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 the ingredients coated in oil into a large roasting tin, spreading them out into one even layer, ensuring that the sausages are not covered by any vegetables. Season well with salt and pepper.
Roast for about 30 to 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 (or stock) 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, if you so wish.
Regarded as one of Mary Berry’s absolute favourites, and also featuring in her recipe book of the same title, would it become a big hit in your household?
The great thing about one-pot dishes is that they are super easy to clean up afterwards, so there are fewer household chores to complete once dinner is eaten.
Fairly versatile too, it wouldn’t go amiss if you decided to change up the vegetables for those already in your kitchen cupboard.
In fact, if you fear you have a fridge drawer full of vegetables that are about to go off, you could add those to the recipe and you’ve made sure to not let food go to waste.
